Pan-fried trout with bacon, almonds & beetroot

• olive oil↗1 tbsp tbsp
• butter↗25g g
• trout↗

  fillets, pin boned

• bacon↗200g g

  lardons

• loaf¼

  (about 140g) sourdough bread, cut into croutons

• handful flaked almonds↗
• bag watercress↗85g g
• beetroot↗250g g

  (not in vinegar), cut into small chunks

• olive oil↗3 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins – basting often until the skin is crisp and the flesh has cooked through – then turn over for a min. Remove and keep warm.

2. 2

   Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.