Waitrose and Partners
Poached trout with potato & pickled salad

Poached trout with potato & pickled salad

A light mid week dinner, perfect for summer dining alfresco. 

4 out of 5 stars(1) Rate this recipe
Gluten freeHealthy2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Ingredients

  • ½ red onion, finely sliced
  • 135g radishes, finely sliced
  • ½ cucumber, halved lengthways and sliced
  • 1 tbsp red wine vinegar
  • 1 tbsp mint leaves, roughly chopped, plus some small leaves to serve
  • 340g baby new potatoes, halved if large
  • ½ unwaxed lemon, zest and juice
  • 2 Trout Fillets (about 265g, from the fish counter)
  • 2 tsp Cooks' Ingredients Fish Seasoning
  • ½ tbsp olive oil

Method

  1. Mix the sliced red onion, radish and cucumber together in a bowl. Add the vinegar and chopped mint, stir to mix and set aside.

  2. Place the potatoes in a pan of boiling salted water. Boil for 12 minutes or until tender. Drain and return to the pan, then squish each potato a little with the back of a fork and stir through the lemon zest, juice and seasoning.

  3. Poach the trout fillets in a large sauté pan of simmering water with 1 tsp Bart Fish Seasoning for 5 minutes, until cooked through. Remove and drain, then sprinkle with the remaining Bart seasoning and a drizzle of olive oil.

  4. Tumble the potatoes over a serving dish and spoon the pickled veg salad over the top. Finish with the trout fillets and a few small mint leaves to garnish.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,598kJ/ 380kcals

Fat

13g

Saturated Fat

2.1g

Carbohydrates

34g

Sugars

7g

Fibre

4.1g

Protein

30g

Salt

0.7g

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Overall rating (4/5)

4 out of 5 stars1 rating