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Brown trout with warm potato and beetroot salad and shallot, mint and sherry vinegar dressing

Ed Baines from Great Food Live
Ed Baines serves his fish with an appetising salad and zingy dressing for a stylish meal

Brown trout with warm potato and beetroot salad and shallot, mint and sherry vinegar dressing

Method

1. For the salad: Cook the beetroot and potato in separate pans of boiling salted water until just cooked. Drain and toss with shallots, lemon juice, olive oil and parsley.

2. For the trout: Season the flour with salt and pepper and lightly coat the fish with the flour. Heat the oil and butter in a frying pan and cook the fish for 7-8 minutes turning occasionally. Remove from the pan and allow to rest.

3. For the dressing: in a bowl mix together the mint, olive oil, vinegar, chopped shallots, lemon zest and chilli. Season to taste with celery salt.

4. To serve: place the fish on a serving plate with the salad and spoon the dressing on the side.

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Serves: 1

Prep: 30 min
Cook: 20 min

Ingredients

For the salad

1 Maris Piper potato, diced
1 Beetroot, diced
2 Shallots, finely chopped
1 lemon, juice only
2 tbsp Olive oil
1/2 bunch parsley, chopped

For the shallot, mint and sherry vinegar dressing

1 large bunch Mint, finely shredded
2 tbsp Olive oil
2 tbsp red wine vinegar
2 Shallots, finely chopped
2 Lemons, grated zest only
pinch dried chillies
celery salt