Wild trout niçoise
Serves 4
Easy
Prep:
Cook:
Enjoy this niçoise salad as an al fresco lunch on a warm summer's day. Trout is a great sustainable swap for salmon and it feels like a real treat
Skip to ingredients
Units:
- 400g new potatoes(about 15), halved
- 100g green beanstrimmed and halved
- 6 eggs
- 250g wild trout fillets
- 2 Little Gem lettucesquartered
- 100g rocket
- 75g pitted black oliveshalved
- 300g ripe tomatoes(any size), roughly chopped
For the dressing
- 1 anchovy fillet (optional)
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- small handful of parsleyfinely chopped
Nutrition: Per serving
- kcal466
- fat228g
- saturates5g
- carbs20g
- sugars6g
- fibre6g
- protein31g
- salt1.49g
Method
step 1
Make the dressing by mashing the anchovy fillet, if using, then combining with the rest of the ingredients, plus a good pinch of salt and freshly ground black pepper, until well mixed. Set aside.
step 2
Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10-12 mins until tender, then remove the potatoes using a slotted spoon and leave to cool. Tip the green beans into the water and simmer for 3-5 mins until the beans are tender. Remove using a slotted spoon and plunge into ice-cold water.
step 3
Carefully lower the eggs into the water and simmer for 6 mins before removing with a slotted spoon and plunging into the ice-cold water.
step 4
Put the trout fillets in the hot water and poach for about 5 mins, or until just cooked through, then remove and set aside. Peel the eggs and cut in half, then set aside. Drain the beans and set those aside, too.
step 5
Tip the lettuce, rocket, beans, olives, potatoes and tomatoes into a large bowl. Pour over most of the dressing, then gently toss. Tip onto a platter, then flake over the trout, arrange the egg halves on top, and drizzle over the remaining dressing.
