Tiny new potatoes go well with the clear flavours of this dish. Put them on to boil before you start cooking the trout.
ingredients
serves: 4
2 teaspoons vegetable oil
4 trout fillets, about 6 ounce each
1/4 teaspoon paprika
10 walnut halves
4 1/2 ounce rocket, watercress or mixed salad leaves
for the dressing:
1 shallot or 2 scallions
A few sprigs of fresh dill, or celery leaves
2 tablespoons spiced rice vinegar, or sherry vinegar
6 tablespoons walnut oil
Salt and black pepper
method
2 teaspoons vegetable oil
4 trout fillets, about 6 ounce each
1/4 teaspoon paprika
10 walnut halves
4 1/2 ounce rocket, watercress or mixed salad leaves
for the dressing:
1 shallot or 2 scallions
A few sprigs of fresh dill, or celery leaves
2 tablespoons spiced rice vinegar, or sherry vinegar
6 tablespoons walnut oil
Salt and black pepper
