Trout and watercress salad recipe

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 396 calories / serving
  • Healthy
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Trout & Watercress SaladHERO

Boil the potatoes in a large pan of water. After 15 minutes, add the beans and cook for 5 minutes. Drain then plunge into cold water.

Cut the cucumber into ribbons with a vegetable peeler and finely shred the lettuce, then put into a bowl with the watercress. To make the dressing, whisk the ingredients together and set aside.

Coat the trout in flour. Heat a little oil in a hot pan then fry the fish skin down for 5 minutes, then turn for 2-3 minutes. When cooked, flake the fish.

Add the potatoes and beans to the bowl, toss with the dressing and serve with the trout on top.

  • Ingredients

  • 200g (7 oz) Charlotte potatoes
  • 150g (5 oz) green beans
  • ½ cucumber
  • 4 large romaine lettuce leaves
  • 75g watercress
  • 1 pack trout fillets
  • 1tbsp plain flour
  • 1tbsp extra virgin olive oil
  • juice of ½ lemon
  • 2tbsp fresh dill, chopped
  • ½tsp sugar
  • Energy 1665kj 396kcal 20%
  • Fat 15g 21%
  • Saturates 3g 14%
  • Sugars 6g 7%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 30.8g Protein 36.8g Fibre 6.1g


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