Fish Friday - Poached Trout Salad Nicoise

September 23, 2016

Poached Trout Salad Nicoise

We're delighted to be working with Fishbox, to bring you some delicious fishy recipes, and also point you in the right direction if you love sustainable, seasonal fish!

Fishbox, as the name implies, send wonderful boxes of Scottish caught seafood to your door. You receive a great selection, which can be tailored to your tastes. What we love about the box, is that we know that the produce has been caught without endangering the oceans, respectfully, ethically and the taste and texture reflect that!

Our first recipe is Poached Trout Salad Nicoise; if you're having a go at this at home, send us your pics and tag us using #EnablingHealthierChoices and #FishFriday 

Ingredients

2 x 170g trout fillets, skinned and pin-boned

6 small new potatoes in their skins, cut in half

100g green beans

2 eggs

1 tsp. Dijon mustard

1 tsp. white wine vinegar

3 tbsp. extra virgin olive oil

½ baby gem lettuce

2 tomatoes, cut into wedges

10 olives

4 slices baguette, to serve

Method

Place the new potatoes in a pan and just cover with water. Cover, bring to the boil then simmer gently for around 10-15 minutes. When nearly cooked, add the green beans and boil for 3-4 minutes. Drain and cool the potatoes and green beans under cold running water. Drain again and set aside.

While the potatoes are cooking, put the eggs into a pan of boiling water for 6 minutes then drain and cool under running water. Once cool, peel and thickly slice.

Bring a pan of salted water to a simmer. Add the trout, remove the pan from the heat and leave the trout in the water for 4 minutes. Remove the trout from the water and leave to cool for 5 minutes, then break into large flakes.

Make the vinaigrette by placing the mustard, white wine vinegar and olive oil in a small container with a lid and shake thoroughly until mixed.

Assemble the salad by placing the lettuce, tomatoes, potatoes, green beans and olives in a bowl. Pour over the dressing and toss well. Top with the eggs and flaked trout, season with freshly ground black pepper and serve with the baguette.

Fishbox





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