Pan-fried trout with bacon, almonds & beetroot

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Pan-fried trout with bacon, almonds & beetroot

Pan-fried trout with bacon, almonds & beetroot
Pan-fried trout with bacon, almonds & beetroot

Three fillets fit snugly into the average-sized frying pan, but if cooking for four the warm-salad part to this recipe will easily stretch, if you need it to.

Ingredients

SERVES 3 – 30 minutes

– 1 tbsp olive oil.

– 25g/1oz butter.

– 3 trout fillets, pin-boned.

– 200g/8oz bacon lardons.

– ¼ loaf (about 140g/5oz) sourdough bread, cut into croutons.

– handful flaked almonds.

– 85g bag watercress leaves.

– 250g/9oz beetroot (not in vinegar), cut into small chunks.

FOR THE DRESSING

– 3 tbsp olive oil.

– 1 tbsp red wine vinegar.

Instructions

Step 1:
Heat 1 teaspoon of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10–15 minutes – basting often until the skin is crisp and the flesh has cooked through – then turn over for a minute. Remove and keep warm.

Step 2:
Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 minutes until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat.

Step 3:
In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning.

Step 4:
Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

Note : PER SERVING 729 kcals, protein 47g, carbs 33g, fat 45g, sat fat 13g, fibre 4g, sugar 9g, salt 2.9g

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