Add a succulent Nashi to this summer salad - and enjoy its crispness
To poach the trout, bring 6 cups of water to the boil in a deep pan.
Add wine, shallots, pepper and bayleaf and cook for 5 minutes.
Remove from heat, add fish, cover with lid for 15 minutes.
Remove fish and break into large pieces.
Lightly steam the asparagus, snow peas and beans until just cooked.
Assemble the herbs and salad leaves in a large bowl with the asparagus, snow peas and beans.
Top with trout and crisp nashi slices.
Pour over dressing and garnish with deep fried shallots.
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