Trout salad

If you're on a budget replace the trout with canned tuna or stretch the salad ingredients by adding boiled eggs and using less fish.
 
recipe, salad, fish
Image by:
Recipe from: 22 September 2015
Preparation time: 30 min
Cooking time: 15 min
 
 

Ingredients

 
  • 1
    ciabatta, sliced
  • olive oil
  • 500
    g
    fresh trout
  • 4
    anchovies
  • 5
    ml
    Dijon mustard
  • 15
    ml
    lemon juice
  • 30
    ml
    capers
  • 4-6
    pickled artichoke hearts, quartered
  • 200
    g
    green beans, steamed until just cooked
  • 200
    g
    thin asparagus, steamed until just cooked
  • 200
    g
    tomatoes, sliced
  • 100
    g
    baby lettuce leaves
Servings: Change Serving
 
 

Method

 
Arrange the ciabatta slices on a baking tray and drizzle with olive oil. Season with salt and pepper and bake in a hot oven or under a preheated grill until golden brown and crispy. In a heated pan, sear the trout on all sides until golden brown outside and pink inside. Finely chop the anchovies, mix them with the mustard, lemon juice, capers and enough oil to form a salad dressing, tasting as you mix.

Arrange all the salad ingredients in a bowl or on a serving platter. Tear or cut the trout into bite-size pieces and drizzle the sauce over. Serve immediately.

Text and image: Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: recipe  |  fish  |  salad
 

NEXT ON FOOD24X

Beer braaied beef short ribs

2016-09-21 14:37
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 
 
 
 
 
 
 

Today's Easy Weekday Meal

 
Monday
Lentil frikkadels
Meatless "meatballs" for a meat-free dinner any day of the week.
Prep time:  15 mins
Cooking time:  10 mins
See this week's meals
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.