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Pan-fried trout with bacon, almonds & beetroot

Contains pork – recipe is for non-Muslims only
Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 729
  • Carbohydrates 33
  • Saturated Fat 13
  • Sugar 9
  • Protein 47
  • Fat 45
  • Fibre 4
  • Salt 2.9

Nutrition per serving

  • Calories 729
  • Carbohydrates 33
  • Saturated Fat 13
  • Sugar 9
  • Protein 47
  • Fat 45
  • Fibre 4
  • Salt 2.9

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

Method

  1. 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. 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.

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