Baguettes (French bread)
Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.
Trout caesar salad
Serves 2
Easy
Prep:
Cook:
Replace the chicken in caesar salad with trout for a light lunch or supper. Add rye croutons, our easy homemade dressing and plenty of parmesan flakes
Skip to ingredients
For the dressing
- 4 tbsp mayonnaise
- 2 anchoviesin oil, drained
- 1 tbsp red wine vinegar
- 1 small garlic clove
- 30g parmesanfinely grated
Nutrition: Per serving
- kcal812
- fat56g
- saturates18g
- carbs31g
- sugars5g
- fibre8ghigh
- protein41g
- salt2.46g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. To make the croutons, briefly melt the butter in the microwave, then tip the bread onto a baking tray. Pour over the butter, sprinkle over a pinch of salt, then toss well and bake for 15-20 mins until the bread has started to crisp up.
step 2
Arrange the fish on a baking tray lined with foil, drizzle with the olive oil and lightly season. Put in the oven for 8-10 mins until tender and cooked through.
step 3
Put all the dressing ingredients in a blender, blend until smooth, then season to taste. Put the lettuce in a large mixing bowl and pour over the dressing. Mix in the croutons, tossing through to coat in the dressing, then divide the salad between two plates, flaking the fish over the top. Top with extra parmesan flakes, if you like.
