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Pan-Fried Trout with Roast Beetroot and Fennel Salad

Summer on a plate!

75 6
Pan-Fried Trout with Roast Beetroot and Fennel Salad | DonalSkehan.com, Summer on a plate!

light-meals

Pan-Fried Trout with Roast Beetroot and Fennel Salad

Summer on a plate!

75 6
Thursday, May 1, 2014

For the salad:

500g baby beetroot, trimmed and washed

2 tbsp olive oil

8 trout fillets

4 tbsp unsalted butter

1 large fennel, with fronds, finely sliced 2 lemons, each cut into 4 wedges

For the dressing:

6 tbsp olive oil

2 tbsp white wine vinegar

Sea salt and freshly ground black pepper

 

Tin foil

Large mixing bowl

Large frying pan x 2

 

75 mins
Serves 6

This is a simple and delicious trout starter which you can really use any type of fish when making it so it is super versatile. The zesty, freshness of the beetroot and fennel salad really cuts the richness of the buttery, pan fried fish. Best eaten al fresco on a warm summer’s evening.

 

Preheat the oven to 160°C/325°F/Gas Mark 3.
Place the beetroots on a large piece of tin foil, drizzle the olive oil over and season with salt and pepper. Fold the foil over to enclose in a parcel and roast for 1 hour or until tender when pierced with a knife.
Meanwhile, prepare the dressing by simply whisking the olive oil, white wine vinegar and salt and pepper together in a large bowl and set aside. Once cooked, peel and halve the beetroots and set aside.
Just before serving, cook the trout. Use two large frying pans to ensure all the fish is cooked and ready at the same time. Divide the butter between two large frying pans and melt over a medium heat. Gently fry the trout, flesh side down first, for 2-3 minutes on each side until golden and cooked through.
Toss the fennel through the dressing, reserving the fronds for now. Don’t toss the beetroot otherwise it will stain the fennel.
Arrange the fennel in the centre of each serving plate and scatter the beetroot on top. Drizzle any remaining dressing over and then carefully lay a trout fillet, flesh side up, on top. Roughly tear the fennel fronds over and serve with a wedge of lemon.
75 mins
Serves 6

Ingredients

For the salad:

500g baby beetroot, trimmed and washed

2 tbsp olive oil

8 trout fillets

4 tbsp unsalted butter

1 large fennel, with fronds, finely sliced 2 lemons, each cut into 4 wedges

For the dressing:

6 tbsp olive oil

2 tbsp white wine vinegar

Sea salt and freshly ground black pepper

 

You'll Need

Tin foil

Large mixing bowl

Large frying pan x 2

 

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