Trout and watercress salad recipe
We discovered this delicious recipe from Michelin-starred chef Angela Harnett published by The Daily Telegraph. We think it will be perfect with Kilnsey Park trout!
A deliciously simple springtime starter, containing crunchy green vegetables, fragrant herbs and delicate trout, from the Michelin-starred chef Angela Harnett
Serves four
3 tbsp olive oil, plus extra for frying
1½ tbsp sherry vinegar
2 tsp cider vinegar
400g (14oz) trout fillets
100g (3½oz) green beans
100g (3½oz) mangetout
1 pak-choi
1 banana shallot
1 bunch watercress
1 tbsp tarragon leaves
Make the dressing by whisking together the oil and vinegars with some seasoning.
Heat a little olive oil in a frying-pan and fry the trout fillets on a low heat for three to four minutes until just cooked but not at all coloured. Set aside to cool.
Blanch the green beans and mangetout in boiling water, drain and refresh in cold water, drain again and leave to cool.
Slice the pak-choi, making separate piles of green and white. Plunge the white parts into boiling water for 30 seconds, add the green parts and immediately drain. Refresh in cold water, drain thoroughly and set aside to cool.
Finely slice the shallot and wash and dry the watercress.
Flake the trout into a large bowl, and add the vegetables, tarragon, watercress and dressing. Mix very carefully by hand, trying not to break up the fish, then arrange on four plates and serve immediately.
Thanks to Angela Harnett and The Daily Telegraph
