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Ingredients
- Charlotte potatoes 300g
- trout 2 skinless fillets
- Thai or regular basil a few leaves, to serve
dressing
- shallot 1 small, finely chopped
- lemongrass 1 stalk, woody outer leaves removed and finely chopped
- lime juice 2 tbsp
- fish sauce 1 tbsp
- brown sugar 1 tsp
- red chilli 1, finely chopped
Method
-
Step 1
Boil the potatoes in salted water until tender, then drain well and slice thickly, lengthways. Season the trout, then grill for 3-4 minutes.
-
Step 2
Arrange the potatoes onto two plates, then top with a trout fillet. Whisk the dressing ingredients together and spoon over the trout, then finish with basil.
Nutritional Information
- Kcals 295
- Fat 7g
- Carbs 28.8g
- Fibre 2.4g
- Protein 28.1g
- Salt 1.8g
