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.
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.
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