Mrs. Jackson Cooks

Life through food

Rainbow trout with potato salad

on May 8, 2011

Despite all my good intentions to eat healthily and stay away from puddings and cakes and alcohol for a couple of weeks – Easter came along and it was completely impossible! So to make up for all the Easter eggs and cakes, and having eaten lamb and all sorts, I decided I needed something light and fresh and simple. And this was perfect.

I found it, as always, on the BBC good food website. I’d had some rainbow trout in the freezer from ages ago and really just felt like eating it and this seemed like the perfect recipe. I used jersey royal baby potatoes instead for the salad instead of larger potatoes, which I just cut in half. Also I didn’t have any gerkhins or capers so I added chilli to the salad to give it a bit of a kick and I did a side of tenderstem broccoli and green beans. It was perfect and took, literally about 15 minutes to make from start to finish, and that’s only because of boiling the potatoes.

Here’s the original recipe http://www.bbcgoodfood.com/recipes/9584/trout-with-creamy-potato-salad

Rainbow trout with potato salad

Serves 2

  • 250g salad or new potatoes, halved
  • 2 fillets of trout (I had rainbow but any kind of trout will be good)
  • 1 tbsp natural yoghurt
  • 1 tbsp mayonnaise
  • 1 lemon, halved, 1/2 juiced and zested, half cut into quarters
  • 1 red chilli, finely chopped
  • 1/4 cucumber, diced
  • veges to serve on side
  • salt and pepper
  1. Boil the potatoes until cooked- about 15 minutes, about 10 minutes in, add any vege you want to cook for the sides. Then drain and rinse under cold water to cool. Set aside
  2. Heat the grill on a high setting and lightly grease a flat-ish baking tray
  3. Meanwhile mix together the yoghurt, mayonnaise, lemon juice and zest, and chilli. Season well.
  4. Add the potatoes to the dressing, along with the cucumber and mix well again. Taste for seasoning.
  5. Season the trout and grill skin side down for about 4-5 minutes until just cooked
  6. Serve the salad with the trout on top, the veges on the side and a quarter of lemon to add on top.
  7. Enjoy the perfect simplicity and healthiness and feel all the bad cake work being undone.
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