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Pan-Fried Trout with Rhubarb and Mizuna and Crouton Salad

Pan-fried trout served with ginger-spiced rhubarb and a fresh mizuna, spinach, and crispy crouton salad with lemon dressing.

HealthyFishSeafoodSaladRhubarbPan-Fried
Estimated Nutrition
Calories
455.1
kcal / serving
1820.4 kcal total
Carbs
21.7g
per serving
86.8 g total
Fat
29.6g
per serving
118.5 g total
Protein
25.6g
per serving
102.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Caster Sugar
CondimentsSauces
1
tsp
Dijon Mustard
Dairy
20
g
Butter
Half for frying the trout
20
g
Butter
Remaining half for rhubarb
Fruits
0.5
piece
Lemon
Juice and zest
GrainsCereals
0.5
loaf
White Loaf
Crusty, cut into 1cm cubes
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
25
g
Flat leaf Parsley
OilsFats
30
ml
Olive Oil
Equivalent to 2 tbsp for croûtons
45
ml
Extra Virgin Olive Oil
Equivalent to 3 tbsp for dressing
Seafood
2
piece
Trout
Filleted and skinned
Vegetables
2
stems
Rhubarb
Sliced very thinly
0.5
tsp
Ginger
Ground
50
g
Mizuna Leaves
50
g
Baby Spinach Leaves

Method

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