Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours
Prep:5 mins
Serves 3
1 tbsp olive oil25g butter3 trout fillets, pin boned200g bacon lardons¼ loaf (about 140g) sourdough bread, cut into croutonshandful flaked almonds85g bag watercress250g beetroot (not in vinegar), cut into small chunks
STEP 1Heat 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 2Add 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.
