Seared trout over potatoes, green beans, eggs and dressed greens

$3.09/serving$3.41at the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• trout300 g
• potato4 ea
• green bean2 handfuls
• egg2 ea
• romaine1 heart
• mustard1 tbsp
• red wine vinegar4 tsp
• olive oil4 tbsp
• shallot1 ea

Method

1One-pot boil

• •Halve the potatoes and cover with cold salted water in a pot.
• •Boil the potatoes 12 minutes.
• •Lower the eggs into the pot for the final 8 minutes.
• •Add the trimmed green beans for the final 3 minutes.
• •Drain everything in a colander.
• •Peel and halve the eggs.

2Dressing

• •Meanwhile, mince the shallot.
• •Whisk the shallot with the mustard, red wine vinegar, olive oil and a pinch of salt and pepper until creamy.

3Sear the trout

• •Pat the trout dry and season with salt and pepper.
• •Sear the trout skin-down in 1 tbsp oil over medium-high heat 3 minutes until the skin crisps.
• •Flip and cook 1 to 2 minutes until it flakes.
• •Break the trout into big pieces.

4Assemble

• •Chop the romaine and toss with a spoonful of dressing.
• •Toss the warm potatoes and green beans with another spoonful of dressing.

5Plate

• •Spread the greens across the plates.
• •Arrange the potatoes, beans, eggs and trout in sections over the greens.
• •Spoon the remaining dressing over the top.