Rainbow Trout & Orange Salad
with Radishes, Goat Cheese & Candied Pecans
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!
The quantities provided above are averages only.
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.
Ingredients
1 bunch
radishes
1 unit
potatoes
1 bunch
dill
1 unit
orange
1 packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
rainbow trout
(Contains Fish; May be present: Crustacean. )
1 bag
rocket leaves
1 packet
goat cheese
(Contains Milk;)
1 tub
mustard cider dressing
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tsp
water
Nutritional Values
Utensils
Cooking Steps
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!
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.
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.
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!
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
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.