Steelhead Trout Salade Niçoise
with Blue Baby Potatoes & Crisp Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
900 /serving
Niçoise is a gold standard among salads, combining briny olives and sunny tomatoes with a fish component. Showcase tender pan-seared fillets of steelhead trout, adding deep blue baby potatoes and crisp green of asparagus, wrapped up in an enchanting fresh tarragon vinaigrette.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 450g Blue potatoes
- 140g Cherry tomatoes
- 4g Tarragon
- 1 Head of Boston lettuce
- ½ Bunch of asparagus
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Olives
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Trout
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Slotted spoon
Oil
Salt & pepper (S&P)
Total Fat
61 g
Saturated Fat
11 g
Sodium
1110 mg
Total Carb
61 g
Sugars
14 g
Protein
31 g
Fibre
10 g
Preparation
Boil the potatoes
- Bring a medium pot of salted water to a boil.
- Halve the potatoes (quarter if large).
- Add to the pot of boiling water and boil, 11 to 13 min., until tender.
- Using a slotted spoon, transfer the potatoes to a bowl; season generously with S&P.
- Reserve the pot of boiling water.
Mise en place
- Meanwhile, remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Separate the lettuce leaves; tear the leaves.
- Halve the tomatoes. In a small bowl, toss with a drizzle of oil and S&P.
- Pick the tarragon leaves off the stems; roughly chop the leaves.
- In a second small bowl, combine the vinaigrette, tarragon, 1 tbsp oil (double for 4 portions) and ⅓ of the spices.
Cook the trout
- Pat the trout dry; season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy.
- Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Blanch the asparagus
- Meanwhile, add the asparagus to the reserved pot of boiling water; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until crisp.
- Drain and transfer to a bowl of ice water.
- Once cool, drain the asparagus.
Plate your dish
- Divide the lettuce between your plates.
- Top with the potatoes, asparagus, tomatoes, olives and trout.
- Drizzle with the vinaigrette. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
