Pan-fried trout with bacon, almonds & beetroot

Pan-fried trout with bacon, almonds & beetroot

By Barney Desmazery
  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 25 mins

Easy

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: per serving

  • kcal729
  • fat45g
  • saturates13g
  • carbs33g
  • sugars9g
  • fibre4g
  • protein47g
  • salt2.9g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 trout fillets, pin boned
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 200g bacon lardons
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • ¼ loaf (about 140g) sourdough bread, cut into croutons
  • handful flaked almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 85g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 250g beetroot (not in vinegar), cut into small chunks
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

For the dressing

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp red wine vinegar

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
27th Mar, 2014
4.05
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
16th Mar, 2014
4.05
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?