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How to make Ocean trout and spring vegetable salad

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 700g chat potatoes
  • 2 tablespoons white vinegar
  • 6 sprigs dill
  • 500g ocean trout fillets, skin on
  • 500g fresh broad beans
  • 2 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 bunch watercress, washed, cut into small sprigs
  • 3 spring onions, thinly sliced
  • 40g snow pea sprouts, roughly chopped

Method

  • Step 1 Place potatoes and 1 tablespoon cold water in a microwave-safe bowl. Cover. Microwave on high (100%) for 8 minutes or until tender. Drain. Halve.
  • Step 2 Meanwhile, half fill a medium, deep frying pan with cold water. Add vinegar and half the dill. Bring to a gentle simmer over medium heat. Reduce heat to low. Simmer for 5 minutes or until dill softens. Add trout. Cook, covered, for 4 to 5 minutes or until trout is just cooked through. Using a spatula, remove trout from liquid and transfer to a plate. Set aside for 5 minutes to cool. Remove and discard skin. Flake trout.
  • Step 3 Remove broad beans from pods. Bring a saucepan of water to the boil over high heat. Cook beans for 3 to 4 minutes or until just tender. Drain. Rinse under cold water. Peel and discard shells.
  • Step 4 Combine lemon juice and mustard in a bowl. Slowly whisk in oil until thickened. Season with salt and pepper. Remove leaves from remaining dill sprigs. Combine watercress, potato, trout, onion, beans, sprouts and remaining dill in a bowl. Drizzle over dressing. Gently toss to coat. Serve.