This is a vibrant and nutritious dish that combines the smoky richness of trout with the hearty texture of quinoa, the crunch of French beans and the refreshing zest of orange.

Method

Step 1

Preheat the oven to 200°C/400°F/gas mark 6. Place the hazelnuts on a baking tray, roast in the oven for approximately seven minutes until light golden. Allow to cool for a couple of minutes. When still warm rub between your hands to remove most of the skins. Very roughly chop.

Step 2

Heat the oil over a medium heat add the quinoa and stir until it begins to pop and is slightly browned, approximately five minutes. Add the stock and bring to the boil. Reduce the heat to low, cover and cook for approximately 15 minutes until the liquid is absorbed. Remove from the heat, remove the lid and cover with a tea-towel to let any remaining steam escape.

Step 3

Bring a large pot of water to the boil. Add the beans and blanch for three minutes, drain and cool fully by placing under a running cold tap: this will stop them cooking and they will keep their colour.

Step 4

Mix together the French beans, hazelnuts, herbs and quinoa. Separately, combine the orange zest, juice, lemon zest and a little olive oil. Season with salt and pepper and mix into the salad. Place the salad on four plates. Flake the trout and arrange on top of the salad.