PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT

Pan-fried trout with bacon, almonds & beetroot image

Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
25g butter
3 trout fillets, pin boned
200g bacon lardons
¼ loaf (about 140g) sourdough bread, cut into croutons
handful flaked almonds
85g bag watercress
250g beetroot (not in vinegar), cut into small chunks
3 tbsp olive oil
1 tbsp red wine vinegar

Steps:

Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

Nutrition Facts : Calories 729 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 2.9 milligram of sodium