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2 tsp mild olive oil, plus extra for shallow frying
1 red onion, ½ finely chopped, ½ thinly sliced
265g pack 2 Scottish Loch Trout Fillets
1 Clarence Court Burford Browns Large Free Range Egg
75g Polenta Valsugana
2¼ tsp Cooks’ Ingredients Barbacoa Seasoning, plus extra to serve
660g Bold Bean Co Organic White Beans
1 large ripe avocado, stoned, peeled and cut into 1cm cubes
1½ tbsp tbsp coriander & lime sauce, plus extra to serve
8 soft taco wraps
5 tbsp Essential Soured Cream
Heat 2 tsp oil in a frying pan and gently
soften the chopped onion for 8 minutes.
Remove the skin from the trout, then slice
into wide finger-sized strips. Beat the egg in
a shallow dish. Season. Put the polenta onto a
plate and stir in 2 tsp Barbacoa seasoning.
Drain the beans, keeping the liquid, then
rinse and drain again. Sizzle ¼ tsp Barbacoa
seasoning into the onions, then add 225g beans
and mash well, until thick and creamy. Add
enough reserved bean liquid or some water to
loosen to a spoonable consistency, then season
and transfer to a bowl. Wipe out the pan. Toss
the sliced onion, avocado and remaining beans
with the coriander and lime sauce and set aside
Heat 0.5cm depth of oil in the frying pan.
One at a time, dip the trout pieces into the egg,
then roll in the polenta to coat. Fry in batches,
cooking for 30-60 seconds on each side until
crisp, the fish is cooked through and it flakes
easily with a fork. Drain on kitchen paper.
Warm the wraps according to pack
instructions. To serve, top each wrap with
refried beans, bean salsa, fish and soured
cream, plus a pinch more Barbacoa seasoning.
Finish with a generous drizzle of extra
coriander and lime sauce.
The oil is hot enough for frying when a little polenta sizzles and rises to the top of the oil straight away
Typical values per serving when made using specific products in recipe
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