Poached Trout Salad Niçoise

  • by Seafood Scotland
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

               
    Prep time: 10-12 minutes
    Cooking time: 16-20 minutes
    Serves: 2

    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
    • 1tsp Dijon mustard
    • 1tsp 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

    Nutritional Information

    • 688 kcal
    • 35.7g fat
    • 6.8g saturates
    • 46.1g carbs
    • 7g sugar
    • 7.5g fibre
    • 48.3g protein
    • 2.1g salt


    Alternative Fish


    • Salmon (Atlantic)
    • Salmon (Pacific)
    • Tuna

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