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Salad of Atlantic Trout With Crisp Nashi And Asian Flavours

Add a succulent Nashi to this summer salad - and enjoy its crispness


  • Trout

  • dressing


  • Trout:

  • 1.

    To poach the trout, bring 6 cups of water to the boil in a deep pan.

  • 2.

    Add wine, shallots, pepper and bayleaf and cook for 5 minutes.

  • 3.

    Remove from heat, add fish, cover with lid for 15 minutes.

  • 4.

    Remove fish and break into large pieces.

  • 5.

    Lightly steam the asparagus, snow peas and beans until just cooked.

  • dressing:

  • 1.

    Combine ingredients

  • to serve:

  • 1.

    Assemble the herbs and salad leaves in a large bowl with the asparagus, snow peas and beans.

  • 2.

    Top with trout and crisp nashi slices.

  • 3.

    Pour over dressing and garnish with deep fried shallots.

  • 4.

    Serve immediately.


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Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Salad of Atlantic Trout With Crisp Nashi And Asian Flavours.


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