Savour the harmonious blend of flavours in our Pan-Fried Trout with Beetroot & Fennel Salad.

Method

Step 1

Preheat the oven to 160°C/320°F/gas mark 3. Place the beetroots on a large piece of tin foil, drizzle over the olive oil and season with salt and pepper. Fold the foil to enclose the beetroots in a parcel and roast for one hour, or until tender when pierced with a knife. Once cooked, allow the beetroots to cool then peel and halve.

Step 2

Meanwhile, prepare the dressing by whisking the olive oil and vinegar with salt and pepper in a large bowl. Toss the fennel through the dressing but do not add the beetroots or they will stain the fennel.

Step 3

Divide the butter between two large frying pans and melt over a medium heat. (You need to use two large frying pans to ensure all the fish is cooked and ready at the same time.) Add the trout, flesh side down first, and gently cook for two to three minutes on each side until golden and cooked through.

Step 4

To serve, arrange the fennel in the centre of each plate and scatter the beetroot on top. Drizzle over any remaining dressing then carefully lay a trout fillet, flesh side up, on top. Garnish with the fennel fronds and a wedge of lemon.