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Ocean trout and spring vegetable salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spring ocean trout salad using seasonal produce for a fresh and flavorful dish.
Ingredients:
  • 700g chat potatoes
  • 40.00 ml white vinegar
  • 6 sprigs dill
  • 500g ocean trout fillets, skin on
  • 500g fresh broad beans
  • 42.00 gm lemon juice
  • 23.40 gm dijon mustard
  • 56.88 gm extra virgin olive oil
  • 1 bunch watercress, washed, cut into small sprigs
  • 3 spring onions, thinly sliced
  • 40g snow pea sprouts, roughly chopped
Instructions:
  • Place potatoes and 1 tablespoon of water in a microwave-safe bowl, cover, and microwave on high for 8 minutes until tender. Drain and cut in half.
  • Fill a medium, deep frying pan halfway with cold water, then mix in vinegar and half of the dill. Heat over medium heat until gently simmering. Lower the heat and simmer for 5 minutes until the dill softens. Gently add the trout, cover, and cook for 4 to 5 minutes until just cooked through. Using a spatula, lift the trout out of the liquid onto a plate. Let it cool for 5 minutes, then remove and discard the skin before flaking the trout.
  • Shell broad beans. Boil water in a saucepan and cook beans for 3 to 4 minutes until tender. Drain, rinse with cold water, and remove shells.
  • In a bowl, mix lemon juice and mustard. Gradually whisk in oil until thick. Season with salt and pepper. Separate leaves from remaining dill sprigs. Toss together watercress, potato, trout, onion, beans, sprouts, and remaining dill in a bowl. Drizzle dressing over the mixture and gently toss to combine. Serve and enjoy!

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