• Save to your scrapbook
  • Save to your scrapbook

    Salad of Loch Etive Trout, Fennel and Green Beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salad of Loch Etive Trout, Fennel and Green Beans

    Trout farmed in the saltwater environment of the huge, tidal Loch Etive on the west coast of Scotland grow faster and larger than their freshwater counterparts. With their silvery skins and pink flesh, they look rather like salmon, but their flesh is leaner and more finely textured. Treat them as you would salmon - they're delicious eaten with a buttery sauce, or mayonnaise mixed with chopped herbs.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 4 tbsp lemon juice
    • 2 tsp clear honey
    • 6 tbsp walnut oil
    • 1 small pack chives, finely chopped
    • Salt
    • Freshly ground black pepper
    • 1 tbsp olive oil
    • 4 x 150g portions Loch Etive trout fillet
    • 200g trimmed green beans
    • 1 fennel bulb
    • 4 handfuls mixed lettuce leaves


    1. Preheat a ribbed, oven-top griddle pan over a medium-high heat. Whisk together 2 tbsp lemon juice with the honey, walnut oil and chives. Season to taste and set aside.
    2. With the olive oil, lightly oil the trout fillets. Season. Put flesh-side down in the pan and cook for 3 minutes or until seared with griddle lines. Then carefully change their position (still flesh-side down) so they become seared with a diamond pattern. This should take about 3 more minutes. Turn the fillets skin-side down and continue to cook for 4 minutes. Transfer to a plate, flesh side up, and spoon over half the (re-whisked) lemon vinaigrette, with the remaining lemon juice.
    3. Meanwhile, cook the beans in boiling water for 5 minutes, or until tender. Drain, then spread out on kitchen paper to dry before mixing with the remaining vinaigrette. Trim, halve and finely slice the fennel. Mix into the beans. Once the salad is tepid, mix in the salad leaves. Then pull the trout flesh away from its skin, keeping it in large chunks and add to the salad along with its dressing. Divide between 4 plates and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars