A fish dish that’s completely delish, Chef! Golden rounds of baby potatoes are coated with creamy mayo and dotted with fresh parsley. This palate-pleasing potato salad is complemented by pan-seared rainbow trout fillet. For freshness, you will savour the meal with a fresh greens, almonds & gherkin salad.
Rainbow Trout & Potato Salad
Rainbow Trout & Potato Salad
with gherkins & almonds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Butter
- Water
- Paper Towel
PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and return to the pot. Toss with a knob of butter, the parsley, the mayo and seasoning.
SOME PREP
In a salad bowl, toss the salad leaves with the gherkins, the almonds, a drizzle of olive oil and season. Set aside.
TASTY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Gently flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.
DINNER IS READY
Dish up the creamy potato salad, side with the trout and fresh dressed salad. Dig in, Chef!
Baby Potatoes - 200g
Fresh Parsley - 3g
Mayo - 30ml
Salad Leaves - 20g
Gherkins - 20g
Almonds - 10g
Rainbow Trout Fillet/s - 1
PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and return to the pot. Toss with a knob of butter, the parsley, the mayo and seasoning.
SOME PREP
In a salad bowl, toss the salad leaves with the gherkins, the almonds, a drizzle of olive oil and season. Set aside.
TASTY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Gently flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.
DINNER IS READY
Dish up the creamy potato salad, side with the trout and fresh dressed salad. Dig in, Chef!
Baby Potatoes - 400g
Fresh Parsley - 5g
Mayo - 60ml
Salad Leaves - 40g
Gherkins - 40g
Almonds - 20g
Rainbow Trout Fillet/s - 2
PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and return to the pot. Toss with a knob of butter, the parsley, the mayo and seasoning.
SOME PREP
In a salad bowl, toss the salad leaves with the gherkins, the almonds, a drizzle of olive oil and season. Set aside.
TASTY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Gently flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.
DINNER IS READY
Dish up the creamy potato salad, side with the trout and fresh dressed salad. Dig in, Chef!
Baby Potatoes - 600g
Fresh Parsley - 8g
Mayo - 90ml
Salad Leaves - 60g
Gherkins - 60g
Almonds - 30g
Rainbow Trout Fillets - 3
PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and return to the pot. Toss with a knob of butter, the parsley, the mayo and seasoning.
SOME PREP
In a salad bowl, toss the salad leaves with the gherkins, the almonds, a drizzle of olive oil and season. Set aside.
TASTY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Gently flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.
DINNER IS READY
Dish up the creamy potato salad, side with the trout and fresh dressed salad. Dig in, Chef!
Baby Potatoes - 800g
Fresh Parsley - 10g
Mayo - 125ml
Salad Leaves - 80g
Gherkins - 80g
Almonds - 40g
Rainbow Trout Fillets - 4
Frequently Asked Questions
What is the preparation time for Rainbow Trout & Potato Salad?
The preparation time for Rainbow Trout & Potato Salad with gherkins & almonds is between 15 and 20 minutes.
What is the total time required to make Rainbow Trout & Potato Salad with gherkins & almonds?
The total time required to make Rainbow Trout & Potato Salad with gherkins & almonds is between 20 and 25 minutes.
How many servings does Rainbow Trout & Potato Salad provide?
4 servings
What are the main ingredients in Rainbow Trout & Potato Salad?
What is the nutritional information of Rainbow Trout & Potato Salad?
Calories: 567, Carbs: 40 grams, Fat: grams, Protein: 32.5 grams, Sugar: 8.6 grams, Salt: 303 grams
How do I prepare Rainbow Trout & Potato Salad?
DINNER IS READY: Dish up the creamy potato salad, side with the trout and fresh dressed salad. Dig in, Chef! TASTY TROUT: Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Gently flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan. SOME PREP: In a salad bowl, toss the salad leaves with the gherkins, the almonds, a drizzle of olive oil and season. Set aside. PARSLEY POTATOES: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and return to the pot. Toss with a knob of butter, the parsley, the mayo and seasoning.
What should be prepared from my kitchen to make Rainbow Trout & Potato Salad?
How many calories does Rainbow Trout & Potato Salad have?
567 calories
How much fat content does Rainbow Trout & Potato Salad have?
grams