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Poached trout with potato & pickled salad
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½ red onion, finely sliced
135g radishes, finely sliced
½ cucumber, halved lengthways and sliced
1 tbsp red wine vinegar
1 tbsp roughly chopped mint leaves, plus some small leaves to serve
340g baby new potatoes, halved if large
Zest and juice of ½ lemon
2 English Trout Fillets (about 265g, from the fish counter)
2 tsp Bart Fish Seasoning
½ tbsp olive oil
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.
Cook’s tipPoaching is an easy way to cook fillets and whole fish. You can use water, stock or milk as the liquid (with a splash of wine if you like), and add your favourite herbs.
Typical values per serving:
2 of your 5 a day; high in vitamin D.
This recipe was first published in Wed Apr 08 10:55:14 BST 2020.