Pan-fried trout with bacon, almonds & beetroot

Pan-fried trout with bacon, almonds & beetroot

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 3

Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
729
protein
47g
carbs
33g
fat
45g
saturates
13g
fibre
4g
sugar
9g
salt
2.9g

Ingredients

  • 1 tbsp olive oil
  • 25g butter
  • 3 trout fillets, pin boned
  • 200g bacon lardons
  • ¼ loaf (about 140g) sourdough bread, cut into croutons
  • handful flaked almonds
  • 85g bag watercress
  • 250g beetroot (not in vinegar), cut into small chunks

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar

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Method

  1. Heat 1 tsp 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 mins – basting often until the skin is crisp and the flesh has cooked through – then turn over for a min. Remove and keep warm.
  2. Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. 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.

Recipe from Good Food magazine, March 2014

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Comments

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Frantic Flapjack's picture
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I baked the trout in foil in the oven for about 15 minutes and then sprinkled the almonds on top. I used smoked bacon lardons which gave a lovely flavour to the croutons. Very good flavour combination.

ambertuesday's picture
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Enjoyed this meal, the salad was so nice. Everyone tucked in. I did change the method slightly in that I cooked the bacon etc first in a separate pan as I did not want to leave the fish once it had been cooked and I am glad I did it that way. We will be enjoying this again. I think maybe I will flake the fish into the salad and have it as a lunch for work.

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