Featuring the finest English rainbow trout from ChalkStream, this stunning salad shines a light on this exceptionally lean trout with a unique pure taste from the clear chalkstream spring waters.
Ingredients for 2:
- 2x ChalkStream trout fresh fillets (about 130g each)
- 400g new potatoes, bigger ones cut in half
- 150g green beans
- 2 free-range eggs
- 150g cherry or baby plum tomatoes, cut into chunks
- 100g salad leaves, I used English lettuce leaves and rocket
For the dressing;
- 1/4 tsp dijon mustard
- 1/4 tsp runny honey
- 1/2 tbs white wine vinegar
- 1/2 tsp fresh lemon juice
- 2 tbs extra virgin olive oil
- 1 tbs fresh parsley, cut up finely
- salt & freshly ground black pepper, to taste
Ingredients:
1. Heat the oven to 200 degrees. Season the fillets and drizzle some oil and lemon juice over them on a baking sheet. Place the trout fillets under the grill for 8 minutes until cooked. Take care not to over cook. Put the potatoes in a pan of salted water and bring to the boil until cooked.
2. Wash the beans and pop them in boiling salted water until just cooked (you want a nice crunch to them). Drain and refresh immediately under cold water. Leave to dry off.
3. Hard boil the eggs, peel and cut in half. Set aside with the beans and potatoes which should be cool to touch before you assemble the salad.
4. Wash and dry the salad leaves and place in a large salad bowl.
5. Mix the mustard, honey, salt and pepper in a small bowl until blended, add the vinegar next and stir until mixed and then the oil. Stir well again and now add the lemon juice and chopped parsley.
6. Start assembling the salad, placing the potatoes, tomatoes and eggs on top of the salad leaves first. Break up the trout, which should now be cool enough to handle, leaving the skin out and carefully place on top of the rest of the ingredients.
7. Give your dressing a really good mix (you can transfer to a jam jar and shake it hard so it emulsifies) and pour all over your Nicoise salad.
8. Enjoy!
