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Rainbow Trout, Beetroot and Fine Bean Salad
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| Ingredients |
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8oz fine beans |
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1 bag watercress |
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1 bag rocket salad |
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2 tsp balsamic vinegar |
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4 rainbow trout |
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4 cooked beetroot |
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Framage frais |
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Lemon juice |
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Chopped chives |
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Framage frais |
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| Method |
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Pre-heat oven and cook trout at 200°C until the skin peels easily away from the flesh, set aside. |
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Place fine beans in boiling water for 2- 3 mins refresh in cold water, chop beetroot into cubes and mix with the beans olive oil and seasoning. |
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Dress the rocket and watercress leaves with olive oil. |
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Mix the framage frais with a squeeze of lemon juice and the chopped chives. |
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To serve, place dressed leaves on the plate, mixed bean salad on top with trout flakes over the top, and as much dip as you like! |
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