Rainbow Trout with Three bean salad and buttermilk dressing
You can substitute the fresh peas and broad beans for frozen if they are not readily available. This salad would work with salmon as well.
Ingrediends:
400g whole trout or fillets
2 teaspoons finely grated lime rind
2 cloves garlic, crushed
400g baby new potatoes, quartered
200g green beans, trimmed, halved
200g yellow beans, trimmed, halved
300g broad beans, blanched, peeled
1 cup (120g) peas
BUTTERMILK DRESSING
1⁄3 cup (80ml) buttermilk
2 tablespoons lime juice
1 tablespoon finely chopped fresh mint
Method:
1. BUTTERMILK DRESSING: Combine all ingredients in a screw-top jar; shake well.
2. Preheat the oven to 200°C (180°C fan-forced). Line an oiled oven tray with
baking paper.
3. Rub fish all over with the combined rind and garlic; place on tray. Roast fish for about 15 minutes whole or 7 minutes fillet. Cool; flake fish.
4. Meanwhile, boil, steam or microwave potatoes until tender. Place green and yellow beans in a medium saucepan of boiling water; simmer until tender. Add peas for the last 2 minutes of bean cooking time. Drain; cool for 5 minutes.
5. Combine fish with all the vegetables on a serving platter, drizzle over Buttermilk Dressing.
Gluten Free
