Back to Recipe Menu

Warm trout salad

Method

  • Place the fish on large sheets of kitchen foil. Sprinkle with a little oil, seasonings and a squeeze of lemon juice. Then wrap up tightly and cook on a preheated grill or BBQ for about 8-10 mins. 
  • At the same time, cook the potatoes in lightly salted, boiling water until tender, adding the beans at the last minute. Drain well and chop up the potatoes.
  • When the trout is ready, skin and flake and put in a large bowl with the beans, potatoes, olives, tomatoes, lettuce and a little oil.
  • Gently toss the salad, pile on a serving plate and sprinkle the sauce over the top.

Ingredients

  • 1 baby trout
  • olive oil
  • freshly ground salt & pepper
  • 1 lemon
  • 4 kipfler potatoes, peeled
  • 10 green beans, topped & tailed
  • 8 small pitted black olives
  • 6 cherry tomatoes, halved
  • inner leaves of 1 cos lettuce
  • bought dill & mustard sauce (or any other suitable dressing)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm