Fishbox - Poached Trout Salad Niçoise

Ingredients

2 x 170g trout fillets, skinned and pin-boned

6 small new potatoes in their skins, cut in half

100g green beans

2 eggs

1 tsp. Dijon mustard

1 tsp. white wine vinegar

3 tbsp. extra virgin olive oil

½ baby gem lettuce

2 tomatoes, cut into wedges

10 olives

4 slices baguette, to serve

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Method

Place the new potatoes in a pan and just cover with water. Cover, bring to the boil then simmer gently for around 10-15 minutes. When nearly cooked, add the green beans and boil for 3-4 minutes. Drain and cool the potatoes and green beans under cold running water. Drain again and set aside.

 

While the potatoes are cooking, put the eggs into a pan of boiling water for 6 minutes then drain and cool under running water. Once cool, peel and thickly slice.

 

Bring a pan of salted water to a simmer. Add the trout, remove the pan from the heat and leave the trout in the water for 4 minutes. Remove the trout from the water and leave to cool for 5 minutes, then break into large flakes.

 

Make the vinaigrette by placing the mustard, white wine vinegar and olive oil in a small container with a lid and shake thoroughly until mixed.

 

Assemble the salad by placing the lettuce, tomatoes, potatoes, green beans and olives in a bowl. Pour over the dressing and toss well. Top with the eggs and flaked trout, season with freshly ground black pepper and serve with the baguette.