Pan-fried trout with bacon, almonds & beetroot - Master recipes
Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins – basting often until the skin is...
Ingredients
- 1 tbsp olive oil -
- 25g butter -
- 3 trout fillets, pin boned -
- 200g bacon lardons -
- ¼ loaf (about 140g) sourdough bread, cut into croutons -
- handful flaked almonds -
- 85g bag watercress -
- 250g beetroot (not in vinegar), cut into small chunks -
- 3 tbsp olive oil -
- 1 tbsp red wine vinegar -
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