Polenta-crunch trout tacos, bean salsa & soured cream

Name: Polenta-crunch trout tacos, bean salsa & soured cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tsp mild olive oil, plus extra for shallow frying; 1 red onion, ½ finely chopped, ½ thinly sliced; 265 g pack 2 Scottish Loch Trout Fillets; 1 Clarence Court Burford Browns Large Free Range Egg; 75 g Polenta Valsugana; 2¼ tsp Cooks’ Ingredients Barbacoa Seasoning, plus extra to serve; 660 g 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

Tacos packed with bean salsa and a homemade take on refried beans make a little fish go a long way. Polenta makes a super-easy crunchy coating for fish

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High in omega 3

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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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.