Thursday, 21 May 2009
Recipe - Trout and Couscous Salad
I had one more trout fillet left from the pack I bought the other day. Not wanting to waste it I had to think up something different to do with it. I really liked the simplicity of oven baking it in a foil parcel so that was the starting point.
Since I like couscous quite a lot I thought I'd go down the route of a couscous based salad. I don't have a garden so I can't really grow my own lettuce etc, my cheat option is bags of salad from the super market. I know that I'm bad, but not much I can do about that right now.
Well, here's the recipe for my salad...
Trout (per portion)
1 trout fillet
1 tbsp soy sauce
Couscuos - cooked as per the instructions on the package (add lemon juice as well)
Cherry tomatoes, halved
Mixed salad (I used a bag of beetroot salad from Waitrose)
Raspberry vinegar, to dress with
Pre-heat the oven to 200c.
Lightly grease a sheet of tin foil with butter. Put the fillet on the tin foil, skin down, and season well. Pour on the soy sauce. Make a loose parcel by folding the tin foil over the fish.
Put the parcel in the oven for about 15 - 20 minutes. While the trout is cooking, prepare the couscous.
Plate the salad and tomatoes. Add the couscous and flake the trout on top. Drizzle with raspberry vinegar.