Recipes
Rainbow trout and new potato salad
Impress your guests with delicate-textured fish served on a platter with tender new potatoes, fresh salad and a tangy dressing
Impress your guests with delicate-textured fish served on a platter with tender new potatoes, fresh salad and a tangy dressing
Cook: 50 Mins
Serves: 6
Price: £1.38 per serving
Nutritional Information
Each 234g serving contains
Energy
920kj
220kcal
920kj
220kcal
11%
Fat
7.7g
7.7g
Med
11%
11%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
3.0g
3.0g
Low
3%
3%
Salt
0.42g
0.42g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
393kj/94kcal
Typical energy values per 100g:
393kj/94kcal
Ingredients
500g baby potatoes, thickly sliced
2x220g packs Asda 2 Rainbow Trout Fillets
1tbsp rapeseed oil
Zest and juice 1 lemon
150g frozen peas
½ red onion, thinly sliced
10g dill, roughly torn
200g pack Asda Mild Mixed Leaf Salad
2tsp Dijon mustard
1tsp white wine vinegar
2tbsp Asda Light Mayonnaise
Method
1
Preheat the grill to high. Line a baking tray with foil.
2
Bring a pan of water to the boil and cook the potatoes for 10-12 mins, until just tender. Drain well and leave in the colander to steam-dry.
3
Rub the trout fillets with the oil and lemon zest, then season with freshly ground black pepper. Put skin-side up on the lined baking tray.
4
Cook under the hot grill for 3-4 mins, until the skin is bubbling and browned. Set aside to cool for5mins then flake into large pieces.
5
Cook the peas according to the pack instructions.
6
On a large serving platter, toss together the peas, red onion, dill and mixed salad leaves. Scatter over the flaked trout and potatoes to top. Season with black pepper.
7
Whisk together the lemon juice, Dijon mustard, white wine vinegar and mayo until smooth. Season with ground black pepper, add a little water to thin (if needed) and pour into a jug. Serve with the salad, to dress.