ROAST TROUT AND RAW SPRING SALAD WITH BUTTERMILK DRESSING. 07/06/14
If you can’t find fresh peas and broad beans, use frozen and blanch them briefly. If you’ve ever tasted ranch dressing in the US, this will take you right back.
INGREDIENTS METHOD

Serves 4

 

For the trout
1 small rainbow trout 
Olive oil 
A few lemon slices

 

For the salad 
A bunch of asparagus, tough stalk-ends discarded 
2 courgettes 
2 handfuls of fresh peas 
2 handfuls of broad beans 
6 radishes, finely sliced 
A handful each of mint, tarragon, parsley and chives – or whatever herbs you can get hold of 
Edible flowers to decorate, optional

 

For the dressing 
½ garlic clove, crushed with a little salt 
1 tsp Dijon mustard 
6 tbsp buttermilk 
1 tbsp crème fraîche 
1 tbsp olive oil 
½ tbsp white wine vinegar

 

 

Preheat the oven to 220C/400F/gas 6. Rub the trout with olive oil and season the inside and outside with salt and pepper.

 

Put the lemon slices in the bellies of the fish and place on a baking tray lined with baking paper.

 

Place in the oven for 10 minutes until the fish is just cooked; leave to cool.

Combine all the dressing ingredients in a jar, season and shake to mix. Put it to one side for a moment.

 

Using a speed peeler or sharp knife, slice the asparagus and courgettes into long strips (discarding the seedy middle of the courgette when you get to it) and place in a salad bowl. Add the peas, broad beans and radishes and roughly chop the herbs before adding them.

 

When the fish is cool, carefully remove the flesh from the bone, keeping it in large chunks. Discard the bones and add the trout to the bowl.

Pour over the dressing, then carefully toss and serve sprinkled with a few edible flowers.

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ROAST TROUT AND RAW SPRING SALAD WITH BUTTERMILK DRESSING. 07/06/14
If you can’t find fresh peas and broad beans, use frozen and blanch them briefly. If you’ve ever tasted ranch dressing in the US, this will take you right back.
INGREDIENTS

Serves 4

 

For the trout
1 small rainbow trout 
Olive oil 
A few lemon slices

 

For the salad 
A bunch of asparagus, tough stalk-ends discarded 
2 courgettes 
2 handfuls of fresh peas 
2 handfuls of broad beans 
6 radishes, finely sliced 
A handful each of mint, tarragon, parsley and chives – or whatever herbs you can get hold of 
Edible flowers to decorate, optional

 

For the dressing 
½ garlic clove, crushed with a little salt 
1 tsp Dijon mustard 
6 tbsp buttermilk 
1 tbsp crème fraîche 
1 tbsp olive oil 
½ tbsp white wine vinegar

 

 

METHOD

Preheat the oven to 220C/400F/gas 6. Rub the trout with olive oil and season the inside and outside with salt and pepper.

 

Put the lemon slices in the bellies of the fish and place on a baking tray lined with baking paper.

 

Place in the oven for 10 minutes until the fish is just cooked; leave to cool.

Combine all the dressing ingredients in a jar, season and shake to mix. Put it to one side for a moment.

 

Using a speed peeler or sharp knife, slice the asparagus and courgettes into long strips (discarding the seedy middle of the courgette when you get to it) and place in a salad bowl. Add the peas, broad beans and radishes and roughly chop the herbs before adding them.

 

When the fish is cool, carefully remove the flesh from the bone, keeping it in large chunks. Discard the bones and add the trout to the bowl.

Pour over the dressing, then carefully toss and serve sprinkled with a few edible flowers.

YOU MAY ALSO LIKE
WARM SMOKED MACKEREL WITH PICKLED CUCUMBER. 05/07/14
FRESH GOAT'S CHEESE WITH SMASHED BROAD BEANS ON TOAST. 05/07/14
RICOTTA-STUFFED CHICKEN WITH ROAST ASPARAGUS. 31/05/14
ROAST CHICKEN WITH BRAISED LETTUCE AND PEAS. 05/04/14
GROUSE WITH ROASTED QUINCE, ROSEMARY, TOAST AND RED WINE. 18/10/14
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BEEF AND SEA BREAM TARTAR WITH CAPERS AND HORSERADISH. 05/07/14
BROWN YEAST BREAD. 24/05/14
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