A French salad niçoise is already a class act with its olives, baby tomatoes, fresh herbs, vinaigrette, and fava (or broad) beans. Add roast baby potatoes and a soft, flakey trout fillet and it’s a thing of true beauty!
Rainbow Trout & Salad Niçoise
Rainbow Trout & Salad Niçoise
with Kalamata olives, broad beans & crispy baby potatoes
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Potatoes
- Baby Tomatoes
- Broad Beans
- Fish
- Fresh Thyme
- Pitted Kalamata Olives
- Rainbow Trout Fillet
- Salad Leaves
- Vinaigrette
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GOLDEN NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside. At the halfway mark, give them a shift and scatter the rinsed thyme leaves over the tray. Return to the oven for the remaining cooking time.
MARINATE THE TOMATOES
Place the vinaigrette and 2 tsp of olive oil in a salad bowl. Toss through the halved baby tomatoes and set aside to marinate.
BUBBLING BROAD BEANS
Boil the kettle and ready a bowl of ice-cold water. Discard the outer pods of the broad beans. Place a deep pan over a medium-high heat and fill with boiling water. Once boiling rapidly, cook the shelled beans for 3 minutes until tender. Remove from the heat, drain, and place in the bowl of cold water for about a minute (this will stop the cooking process). Once cooled, drain again and gently squeeze out each bean, discarding its skin. Return the skinned beans to the bowl, add a drizzle of oil, and season to taste. Toss until coated and set aside for serving.
SEAR THE RAINBOW TROUT
When the roast potatoes have 5 minutes remaining, dry the pan and return it to a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel and season. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
TANGY SALAD NIÇOISE
When the roast potatoes are ready, add them to the bowl of marinated baby tomatoes. Toss together with the chopped olives and the rinsed salad leaves until coated in vinaigrette and evenly distributed.
FRESH & FRENCH
Dish up some scrumptious salad niçoise, scatter over the dressed broad beans, and top with the tender trout fillet. There you go, Chef – it’s just that easy!
Baby Potatoes - 250g
Fresh Thyme - 2g
Vinaigrette - 20ml
Baby Tomatoes - 100g
Broad Beans - 250g
Rainbow Trout Fillet - 125g
Pitted Kalamata Olives - 25g
Salad Leaves - 20g
GOLDEN NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. At the halfway mark, give them a shift and scatter the rinsed thyme leaves over the tray. Return to the oven for the remaining cooking time.
MARINATE THE TOMATOES
Place the vinaigrette and 1 tbsp of olive oil in a salad bowl. Toss through the halved baby tomatoes and set aside to marinate.
BUBBLING BROAD BEANS
Boil the kettle and ready a bowl of ice-cold water. Discard the outer pods of the broad beans. Place a deep pan over a medium-high heat and fill with boiling water. Once boiling rapidly, cook the shelled beans for 3 minutes until tender. Remove from the heat, drain, and place in the bowl of cold water for about a minute (this will stop the cooking process). Once cooled, drain again and gently squeeze out each bean, discarding its skin. Return the skinned beans to the bowl, add a drizzle of oil, and season to taste. Toss until coated and set aside for serving.
SEAR THE RAINBOW TROUT
When the roast potatoes have 5 minutes remaining, dry the pan and return it to a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel and season. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
TANGY SALAD NIÇOISE
When the roast potatoes are ready, add them to the bowl of marinated baby tomatoes. Toss together with the chopped olives and the rinsed salad leaves until coated in vinaigrette and evenly distributed.
FRESH & FRENCH
Dish up some scrumptious salad niçoise, scatter over the dressed broad beans, and top with the tender trout fillet. There you go, Chef – it’s just that easy!
Baby Potatoes - 500g
Fresh Thyme - 4g
Vinaigrette - 40ml
Baby Tomatoes - 200g
Broad Beans - 500g
Rainbow Trout Fillet - 250g
Pitted Kalamata Olives - 50g
Salad Leaves - 40g
GOLDEN NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. At the halfway mark, give them a shift and scatter the rinsed thyme leaves over the tray. Return to the oven for the remaining cooking time.
MARINATE THE TOMATOES
Place the vinaigrette and 1 tbsp of olive oil in a salad bowl. Toss through the halved baby tomatoes and set aside to marinate.
BUBBLING BROAD BEANS
Boil the kettle and ready a bowl of ice-cold water. Discard the outer pods of the broad beans. Place a deep pan over a medium-high heat and fill with boiling water. Once boiling rapidly, cook the shelled beans for 3 minutes until tender. Remove from the heat, drain, and place in the bowl of cold water for about a minute (this will stop the cooking process). Once cooled, drain again and gently squeeze out each bean, discarding its skin. Return the skinned beans to the bowl, add a drizzle of oil, and season to taste. Toss until coated and set aside for serving.
SEAR THE RAINBOW TROUT
When the roast potatoes have 5 minutes remaining, dry the pan and return it to a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel and season. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
TANGY SALAD NIÇOISE
When the roast potatoes are ready, add them to the bowl of marinated baby tomatoes. Toss together with the chopped olives and the rinsed salad leaves until coated in vinaigrette and evenly distributed.
FRESH & FRENCH
Dish up some scrumptious salad niçoise, scatter over the dressed broad beans, and top with the tender trout fillet. There you go, Chef – it’s just that easy!
Baby Potatoes - 500g
Fresh Thyme - 4g
Vinaigrette - 40ml
Baby Tomatoes - 200g
Broad Beans - 500g
Rainbow Trout Fillet - 250g
Pitted Kalamata Olives - 50g
Salad Leaves - 40g
GOLDEN NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside. At the halfway mark, give them a shift and scatter the rinsed thyme leaves over the tray. Return to the oven for the remaining cooking time.
MARINATE THE TOMATOES
Place the vinaigrette and 2 tbsp of olive oil in a large salad bowl. Toss through the halved baby tomatoes and set aside to marinate.
BUBBLING BROAD BEANS
Boil the kettle and ready a bowl of ice-cold water. Discard the outer pods of the broad beans. Place a large, deep pan over a medium-high heat and fill with boiling water. Once boiling rapidly, cook the shelled beans for 3 minutes until tender. Remove from the heat, drain, and place in the bowl of cold water for about a minute (this will stop the cooking process). Once cooled, drain again and gently squeeze out each bean, discarding its skin. Return the skinned beans to the bowl, add a drizzle of oil, and season to taste. Toss until coated and set aside for serving.
SEAR THE RAINBOW TROUT
When the roast potatoes have 5 minutes remaining, dry the pan and return it to a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel and season. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
TANGY SALAD NIÇOISE
When the roast potatoes are ready, add them to the bowl of marinated baby tomatoes. Toss together with the chopped olives and the rinsed salad leaves until coated in vinaigrette and evenly distributed.
FRESH & FRENCH
Dish up some scrumptious salad niçoise, scatter over the dressed broad beans, and top with the tender trout fillet. There you go, Chef – it’s just that easy!
Baby Potatoes - 1kg
Fresh Thyme - 8g
Vinaigrette - 80ml
Baby Tomatoes - 400g
Broad Beans - 1kg
Rainbow Trout Fillet - 500g
Pitted Kalamata Olives - 100g
Salad Leaves - 80g
Woolies Products in this dish
