Name: Ocean trout with three-bean salad and buttermilk dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Ocean trout with three-bean salad; 400 gram ocean trout fillet; 2 teaspoon finely grated lime rind; 2 clove garlic, crushed; 400 gram baby new potatoes, quartered; 200 gram green beans, trimmed, halved; 200 gram yellow beans, trimmed, halved; 300 gram frozen broad beans, thawed, peeled; 1 cup (120 grams) frozen peas; Buttermilk dressing; 1/3 cup (80 millilitres) buttermilk; 2 tablespoon lime juice; 1 tablespoon finely chopped fresh mint

Ocean trout with three-bean salad and buttermilk dressing

The delicate flavour of ocean trout makes it the perfect fish for this crisp, tender three bean salad. Buttermilk makes for a creamy yet light dressing. Altogether lip-smacking.

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

Ocean trout with three-bean salad

400 gram ocean trout fillet

2 teaspoon finely grated lime rind

2 clove garlic, crushed

400 gram baby new potatoes, quartered

200 gram green beans, trimmed, halved

200 gram yellow beans, trimmed, halved

300 gram frozen broad beans, thawed, peeled

1 cup (120 grams) frozen peas

Buttermilk dressing

1/3 cup (80 millilitres) buttermilk

2 tablespoon lime juice

1 tablespoon finely chopped fresh mint

Method

1.To make buttermilk dressing: combine all ingredients in a screw-top jar; shake well.

2.Preheat the oven to 200°C/180°C fan-forced. Line an oiled oven tray with baking paper. Rub fish all over with the combined rind and garlic; place on tray. Roast fish about 15 minutes. Cool; flake fish.

3.Meanwhile, boil, steam or microwave potatoes until tender. In a medium saucepan of boiling water, simmer green and yellow beans until tender. Add broad beans and peas for the last 2 minutes of bean cooking time. Drain; cool 5 minutes.

4.Combine fish with vegetables on a serving platter, drizzle over buttermilk dressing.

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