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£5.95Price per unit
£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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
Energy | 2,520kJ/ 601kcals |
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Fat | 23g |
Saturated Fat | 6.4g |
Carbohydrates | 65g |
Sugars | 6.2g |
Fibre | 8.4g |
Protein | 28g |
Salt | 1.4g |
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