Camaleo← Recipes
Warm trout and potato salad
Choose waxy potatoes such as new potatoes or Charlotte: floury ones break up in the sauce.
Cold dish · 2 servings · Prep time 30 min
Per serving
Calories375kcal
Protein33g
Carbs42g
Fat8g
Ingredients
- 250 gTrout fillets
- 400 gPotatoes
- 150 gCucumber
- 100 gFat-free fromage frais
- 1 pieceLemons
- 10 gFresh parsley
- 5 gMustard
Method
- Boil the potatoes in salted water for 20 minutes, then cut them into thick slices.
- Meanwhile, poach the trout fillets in simmering water for 6 minutes, remove the skin and flake.
- Mix the fromage frais with the mustard, lemon juice and chopped parsley.
- Gently toss the potatoes, half-moons of cucumber and the sauce, then lay the trout on top.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.