Trout, skinless, raw
720 g, boned, skin on
Black olives, drained
½ cup(s), (80g)
2 cup(s), leaves seperated
4 medium, peeled, quartered
Anchovy fillets in oil, drained
160 ml, (French)
- Boil, steam or microwave potatoes and beans separately until tender. Drain. Halve potatoes if large. Transfer potatoes to a large serving bowl. Refresh beans under cold water.
- Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Cook trout for 3 minutes each side or until cooked to your liking.
- Add beans, tomatoes, olives, lettuce, eggs, anchovies and dressing to potatoes. Flake trout and add to salad. Season with salt and freshly ground black pepper and toss gently to combine. Serve immediately.