GRILLED TROUT WITH WHITE BEANS AND CAPER VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Bean Quick & Easy High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Capers Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
- Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
- Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
SMOKED-TROUT AND WHITE BEAN SALAD
Categories Salad Bean Fish Quick & Easy Low/No Sugar Lunch Trout Spring Healthy Watercress Lettuce Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
- Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.
WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON
Steps:
- Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.
SMOKED TROUT SALAD
A healthy and super quick smart supper
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
- Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.
Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.76 milligram of sodium
SMOKED TROUT AND ASPARAGUS SALAD
Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe - this salad can be tossed together quickly.
Provided by Chef Kate
Categories Trout
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
- Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
- Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
- For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
- Place the frisée and field greens in a large bowl. Add the croutons.
- Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
- Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
- Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
- Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
- Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
- Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
- Divide among 6 plates.
- Place a poached egg on top of each salad and garnish with the remaining chopped chives.
Nutrition Facts : Calories 686.2, Fat 32.7, SaturatedFat 5.9, Cholesterol 267.4, Sodium 974.2, Carbohydrate 59.1, Fiber 6.4, Sugar 2.6, Protein 39
RUNNER BEAN, SMOKED TROUT & POTATO SALAD
Showcase seasonal ingredients in this simple salad of delicate fish, new potatoes and beans in a mustard and horseradish vinaigrette
Provided by Barney Desmazery
Categories Main course, Starter
Time 30m
Number Of Ingredients 10
Steps:
- To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
- Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.
Nutrition Facts : Calories 286 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
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