Ingredients
- 1 tbsp olive oil
- 25g butter
- 3 trout fillets, pin boned
- 200g bacon lardons
- ¼ loaf (about 140g) sourdough bread, cut into croutons
- handful flaked almonds
- 85g bag watercress
- 250g beetroot (not in vinegar), cut into small chunks
For the dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
Method
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Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins – basting often until the skin is crisp and the flesh has cooked through – then turn over for a min. Remove and keep warm.
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Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.