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    Poached trout with potato & pickled salad

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    Poached trout with potato & pickled salad

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

    Serves: 2


    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.  

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