Pan-Fried Trout, Potato and Asparagus Salad, Yoghurt & Mustard Dressing • IINH
This delightful pan-fried trout recipe is served with tender new baby potatoes, crisp asparagus, and a refreshing tangy yogurt and mustard dressing. It's a perf
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.iinh.net.
Ingredients
- 4 trout fillets 150g each
- 20 ml olive oil 1 tbsp
- Seasoning
- 500 g baby potatoes
- 100 g asparagus spears
- 1 tbsp capers roughly chopped
- 2 spring onions thinly sliced
- Dill or chervil to garnish
- Rocket leaves or pea shoots to garnish
- Yoghurt & Mustard Dressing
- 100 ml Greek yoghurt or full fat yoghurt
- 1 tsp wholegrain mustard
- 1 ½ tbsp lemon juice
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