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Pan-fried trout with bacon, almonds & beetroot

Pan-fried trout with bacon, almonds & beetroot

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

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

Nutrition: per serving
NutrientUnit
kcal729
fat45g
saturates13g
carbs33g
sugars9g
fibre4g
protein47g
salt2.9g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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