Ocean trout on radish, apple and cucumber salad

Cooking Salads Ocean trout on radish, apple and cucumber salad

Warm the heart with a main course of ocean trout, delicate bundles of beans and the ultimate roast potatoes.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C. Spray a baking tray lightly with oil.
  2. Heat a medium frying pan over medium heat. Spray lightly with oil. Season the trout with salt and pepper. Cook for 2-3 minutes or until golden. Turn and cook for a further 1 minute. Transfer to the prepared tray. Bake for 5 minutes or until just cooked through.
  3. Meanwhile, combine the apple, cucumber and radish in a bowl. Combine the oil, vinegar, mustard and sugar in a small jug. Season with salt and pepper. Add the dressing and chives to the apple mixture and toss to coat.
  4. Divide the apple mixture between serving plates. Top with the trout. Serve with lime wedges.

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Olive oil spray
2 ocean trout fillets
1/2 green apple, cored, cut into matchsticks
1/2 small Lebanese cucumber, halved, seeded, cut into matchsticks
3 radishes, trimmed, cut into matchsticks
2 tbsp olive oil
1 tbsp white balsamic vinegar
1/2 tsp Dijon mustard
Pinch of sugar
1 tbsp fresh chives, cut in 5cm lengths
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Salads
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