Lemon & dill rainbow trout with pickled potato salad & radish slaw

Name: Lemon & dill rainbow trout with pickled potato salad & radish slaw
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 medium rainbow trout gutted and cleaned; 1 lemon sliced, plus extra wedges to serve; handful of dill; olive oil for roasting and drizzling; 200g radishes cut into matchsticks; ½ hispi cabbage core removed and finely shredded; 2 tbsp extra virgin olive oil; 2 tbsp finely chopped parsley; 2 ½ tbsp white wine vinegar; pinch of sugar; 1.5kg new potatoes halved or quartered if large; 2 tbsp white wine vinegar; ½ tbsp honey; 3 tbsp mayonnaise; 10 cornichons or 5 gherkins, finely chopped; 10 silverskin pickled onions finely chopped; 1 tbsp wholegrain mustard; 3 tbsp soured cream; 1 tbsp finely chopped dill; 1 tbsp finely chopped parsley; 1 tbsp finely chopped chives

Total time: 55 min
servings: 4 servings
Dish type: Main dish

Contains milkContains mustardContains sulphitesVegetarianPescatarianPork-freeGluten-freeKosher : to verify

Prep

30 min

Cook

25 min

Total time

55 min

Ingredients

servings

4 medium rainbow trout gutted and cleaned
1 lemon sliced, plus extra wedges to serve
handful of dill
olive oil for roasting and drizzling
200 g radishes cut into matchsticks
0,5 hispi cabbage core removed and finely shredded
2 c. à soupe extra virgin olive oil
2 c. à soupe finely chopped parsley
2,5 c. à soupe white wine vinegar
pinch of sugar
1,5 kg new potatoes halved or quartered if large
2 c. à soupe white wine vinegar
0,5 c. à soupe honey
3 c. à soupe mayonnaise
10 cornichons or 5 gherkins, finely chopped
10 silverskin pickled onions finely chopped
1 c. à soupe wholegrain mustard
3 c. à soupe soured cream
1 c. à soupe finely chopped dill
1 c. à soupe finely chopped parsley
1 c. à soupe finely chopped chives

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Method

1
For the potato salad, boil the potatoes in a pan of salted water for 10-15 mins until fork-tender. Drain well, then tip back into the pan and leave to steam-dry for a minute. Mix in the vinegar, honey and some seasoning, then leave the potatoes to absorb the dressing as they cool.
2
Heat the oven to 200C/180C fan/gas 6 or an air fryer to 180C. Stuff the fish cavities with the lemon slices and a few dill sprigs. Rub all over with oil, put on a baking tray and season inside and out. Squeeze over a few lemon wedges, then roast or air-fry for 20 mins until the fish skin is lightly golden and the flesh is flaky when pressed.
3
Meanwhile, mix all the slaw ingredients together in a non-metallic bowl and season well. Put the cooled potatoes in a serving bowl and stir in the remaining salad ingredients, and season. Taste and add a splash more vinegar, soured cream or mayonnaise, if needed. Serve the roasted trout with the potato salad, slaw and the remaining dill scattered over.

Nutrition

calories: 725 calories
fatContent: 30 grams fat
fiberContent: 10 grams fiber
sugarContent: 10 grams sugar
sodiumContent: 1.12 milligram of sodium
proteinContent: 49 grams protein
carbohydrateContent: 58 grams carbohydrates
saturatedFatContent: 6 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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