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Rainbow Trout & Orange Salad

Rainbow Trout & Orange Salad

with Radishes, Goat Cheese & Candied Pecans

Gourmet
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Let this glorious salad prove that a meal can be decadent, special and yet light and refreshing. The zesty greens get a dash of sweetness from segmented oranges (follow our tips to easily remove the pesky membrane), plus tender seared rainbow trout and rich goat cheese add a luxurious touch. Celebrate the festive season with this elegant plate of fresh ingredients!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsFishMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

radishes

1 unit

potatoes

1 bunch

dill

1 unit

orange

1 packet

pecans

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

rainbow trout

(ContainsFishMay be present Crustacea)

1 bag

rocket leaves

1 packet

goat cheese

(ContainsMilk)

1 tub

mustard cider dressing

Not included in your delivery

olive oil

1 tbs

brown sugar

(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2420 kJ
Fat33 g
of which saturates4.9 g
Carbohydrate31.7 g
of which sugars16.7 g
Dietary Fibre0 g
Protein37.5 g
Cholesterol0 mg
Sodium359 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Chopping board
Knife
Medium Pan
Peeler
Strainer
Baking Paper
Medium Non-Stick Pan
Small Bowl
Fork
Plate
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of generously salted water to the boil. Thinly slice the radishes. Peel the potato then cut into 2cm chunks. Pick the dill leaves. Peel the orange, and remove the white pith. Working over a bowl and using a small knife, carefully cut along both sides of each orange segment, letting the orange pieces fall into the bowl. Discard the membrane. TIP: You can just peel the orange and thinly slice into half-moons if you prefer!

2

Add the potato to the saucepan of boiling water and cook for 10-12 minutes or until soft when pierced with a knife. Drain, then set aside to cool slightly.

3

While the potato is cooking, heat a medium frying pan over a medium-high heat. Add the pecans and toast, tossing, for 2-3 minutes, or until fragrant. Transfer to a small bowl. Allow the pan to cool slightly, then return to a medium heat. Add the brown sugar, water and a pinch of salt and cook until dissolved and bubbling. Return the pecans to the pan and cook, stirring, for 2-3 minutes or until the caramel has thickened. Transfer to a sheet of baking paper, spread in a single layer and set aside to cool.

4

Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Pat the rainbow trout fillets dry and season both sides with a pinch of salt and pepper. Once hot, add the trout to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to a plate to rest. Once the trout is cool enough to handle, gently flake into pieces using a fork. TIP: Peel off the skin first, if you prefer!

5

While the trout is resting, place the cooled potato, rocket leaves, radish, orange and 1/2 the dill leaves in a large bowl. Add the mustard cider dressing and season with a pinch of salt and pepper. Gently toss to coat

6

Divide the orange salad between plates and top with the flaked trout. Pull off chunks of the goat cheese and sprinkle over the salad. Top with the candied pecans and remaining dill.