Poached Trout Salad Niçoise

Fishboxer Fish is the Dish from

A variation on a colourful Provençal favourite, this hearty salad is just perfect for a light lunch.

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)

Method

1. Place the new potatoes in a pan and cover with water.
2. Bring to the boil then simmer gently for around 10-15 minutes.
3. When nearly cooked, add the green beans and boil for 3-4 minutes further.
4. Drain and cool the potatoes and green beans under cold running water.
5. Drain again and set aside.
6. While the potatoes are cooking, put the eggs into a pan of boiling water for 6 minutes, then drain and cool under running water.
7. Once cool, peel and thickly slice the egg.
8. Bring a pan of salted water to a simmer.
9. Add the trout, remove the pan from the heat and leave the trout in the water for 4 minutes.
10. Remove the trout from the water and leave to cool for 5 minutes
11. Break the trout into large flakes.
12. 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.
13. Assemble the salad by placing the lettuce, tomatoes, potatoes, green beans and olives in a bowl.
14. Pour over the dressing and toss well.
15. Top with the eggs and flaked trout.
16. Season with freshly ground black pepper.
17. Serve with the baguette.