Fresh trout with walnut dressing
Plain grilled trout is dramatically transformed with the help of herbs and nuts, spiced vinegar and a pinch of paprika.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 2 tsp canola oil
- 4 trout fillets
- 1/4 tsp paprika
- 10 walnut halves
- 4 oz mixed greens
- For The Dressing
- 1 shallot 2 scallions
- a few sprigs fresh dill or celery leaves
- 2 tbsp spiced rice vinegar or sherry vinegar
- 6 tbsp walnut oil
- Salt and black pepper
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat the grill to the highest setting. To make the dressing, peel and finely chop the shallot, or rinse, trim and finely chop the scallions, and place them in a small bowl. Rinse, dry and chop the dill or celery leaves and add them to the bowl with the vinegar, walnut oil, salt and pepper. Mix well and set aside.
- Grease the grill pan with half the canola oil and lay the trout fillets on top, skin sides down. Season them with salt and paprika. Grill the fish for 5-8 minutes, on one side only, until the flesh is opaque in the centre and delicately brown at the edges.
- While the fillets are cooking, heat the remaining oil in a small frying pan and gently fry the walnuts, shaking and stirring constantly so that they colour but do not burn. Drain them on kitchen paper, then chop them roughly.
- Rinse and dry the salad leaves and arrange on four plates. Lay a fillet of trout on each. Stir the dressing, spoon it over the fish, and scatter the walnuts on top.
Recipe Notes
Cook's tip: New potatoes go well with the flavours of this dish. Start boiling before you start cooking the trout.
Each serving: 37 g protein, 33 g fat of which 4 g saturates, 1 g carbohydrate, 451 Calories
