Name: Pan-fried trout with bacon, almonds & beetroot
Prep time: 5 min
Cook time: 5 min
Yield: 3
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 -

Pan-fried trout with bacon, almonds & beetroot

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Pan-fried trout with bacon, almonds & beetroot

1. 1 tbsp olive oil -

2. 25g butter -

3. 3 trout fillets, pin boned -

4. 200g bacon lardons -

5. ¼ loaf (about 140g) sourdough bread, cut into croutons -

6. handful flaked almonds -

7. 85g bag watercress -

8. 250g beetroot (not in vinegar), cut into small chunks -

9. 3 tbsp olive oil -

10. 1 tbsp red wine vinegar -

How to cook deliciously - Pan-fried trout with bacon, almonds & beetroot

1. Stage

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.

2. Stage

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.