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Add a photoServings: 2
Ingredients
- 2 x 140 g fillet trout
- 200 gm New potatoes
- 100 ml White wine
- 1 x Onion, finely diced
- 50 gm Light fromage frais
- 1 bn Chives, minced
- 30 gm Spring onions, minced
- 4 x Tomatoes, finely sliced
- 1 x Lemon, juice of
- Â Â Salt and grnd black pepper
Directions
- Cook the potatoes in boiling salted water, till tender. As soon as the potatoes are cooked, slice quickly into the white wine to absorb.
- Meanwhile, season the trout and cook in a steamer or possibly in a sieve over the steam from the new potato water - this should take no longer than 4 min.
- Add in to the potato salad the fromage frais, spring onions, horseradish, onion and season well.
- Slice the tomato around the plate, season with grnd black pepper, minced chives and drizzle of lemon juice. Place the potato salad in the middle of the plate and the trout on top. The potato salad should be a sloppy consistency.
- Garnish with minced chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 644g | |
| Recipe makes 2 servings | |
| Calories 397 | |
| Calories from Fat 90 | 23% |
| Total Fat 10.06g | 13% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 100mg | 4% |
| Potassium 1797mg | 51% |
| Total Carbs 35.27g | 9% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.42g | 8% |
| Protein 34.46g | 55% |
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