Description
This light and refreshing Poached Trout with Potato & Pickled Salad features tender poached trout fillets, lemon-zested new potatoes, and a tangy mix of pickled red onion, radish, and cucumber. It’s a simple, satisfying summer dish perfect for lunch or dinner.
Ingredients
½ red onion, finely sliced
135 g radishes, finely sliced
½ cucumber, halved lengthways and sliced
1 tbsp red wine vinegar
1 tbsp mint leaves, roughly chopped, plus extra for garnish
340 g baby new potatoes, halved if large
Zest and juice of ½ unwaxed lemon
2 trout fillets (about 265 g total)
2 tsp fish seasoning
½ tbsp olive oil
Instructions
- In a bowl, combine sliced red onion, radish, cucumber, red wine vinegar, and chopped mint. Set aside to lightly pickle.
- Boil the potatoes in salted water for about 12 minutes until tender. Drain and return to the pan. Lightly crush with a fork and stir in lemon zest, juice, and seasoning.
- Poach trout fillets in a sauté pan of simmering water seasoned with 1 tsp fish seasoning for about 5 minutes, until cooked through. Drain.
- Sprinkle trout with remaining fish seasoning and drizzle with olive oil.
- Arrange crushed potatoes on a serving dish. Top with the pickled salad, then place the trout fillets on top. Garnish with mint leaves and serve.
Notes
- Substitute trout with salmon or another firm-fleshed fish, adjusting poaching time.
- Use white wine or apple cider vinegar if red wine vinegar isn’t available.
- Add quick-pickled carrots or bell peppers for variety.
- Serve over mixed greens or arugula to make it more substantial.
- Store leftovers in the fridge for up to 2 days. Trout is best served cold or gently warmed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: European
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 4g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 75mg
