Wild trout niçoise

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.