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Prep Time: 00:30
Servings: 4
Cooking Time: 00:15
Ingredients
- 1 - ciabatta, sliced
- - olive oil
- 500g - fresh trout
- 4 - anchovies
- 5ml - Dijon mustard
- 15ml - lemon juice
- 30ml - capers
- 4-6 - pickled artichoke hearts, quartered
- 200g - green beans, steamed until just cooked
- 200g - thin asparagus, steamed until just cooked
- 200g - tomatoes, sliced
- 100g - baby lettuce leaves
Method
If you're on a budget replace the trout with canned tuna or stretch the salad ingredients by adding boiled eggs and using less fish.
Arrange the ciabatta slices on a baking tray and drizzle with olive oil. Season with salt and pepper and bake in a hot oven or under a preheated grill until golden brown and crispy. In a heated pan, sear the trout on all sides until golden brown outside and pink inside. Finely chop the anchovies, mix them with the mustard, lemon juice, capers and enough oil to form a salad dressing, tasting as you mix.
Arrange all the salad ingredients in a bowl or on a serving platter. Tear or cut the trout into bite-size pieces and drizzle the sauce over. Serve immediately.
Arrange all the salad ingredients in a bowl or on a serving platter. Tear or cut the trout into bite-size pieces and drizzle the sauce over. Serve immediately.
