| Grilled trout fillets with a warm salad
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Ingredients
6 tbsp lemon juice
18 tbsp virgin olive oil
250 g (9 oz) new potatoes, cooked and diced
20 fine green beans, cut into three or four
1 plum tomato, skinned and diced
8 trout fillets
4 tbsp crème fraiche
1 tsp chopped chives
Whisk together lemon juice and olive oil to make a dressing. Mix potatoes, beans and tomato with a little dressing and season with salt and pepper. Be careful not to mash. Place in a warm pan and warm gently for a few minutes.
Place trout on a tray and drizzle with a little oil. Season with salt and pepper. Grill for three minutes under a moderate heat then turn over and grill for a further two minutes.
Mix crème fraiche and chopped chives together.
Divide salad onto four plates and top each mound with two trout fillets. Spoon around dressing and finish with crème
fraiche.
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