Pan-Fried Trout Sandwich
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Pan-Fried Trout Sandwich
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 385385 cal |
| pro | 36 g36g pro |
| total fat | 17 g17g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 20 g20g carb |
| fibre | 2 g2g fibre |
| chol | 92 mg92mg chol |
| sodium | 521 mg521mg sodium |
| potassium | 777 mg777mg potassium |
| % RDI: | - |
| calcium | 1717 calcium |
| iron | 1111 iron |
| vit A | 2828 vit A |
| vit C | 3737 vit C |
| folate | 3333 folate |
- Preparation time: 10 minutes Stand: 10 minutes
- Total time : 8 minutes
Ingredients
- 4 radishes , thinly sliced4 radishes, thinly sliced
- 1/3 cup thinly sliced red onion 1/3 cup thinly sliced red onion
- 1/2 tsp salt 1/2 tsp salt
- 4 tsp lemon juice 4 tsp lemon juice
- 1 pinch granulated sugar 1 pinch granulated sugar
- 1 tbsp mayonnaise 1 tbsp mayonnaise
- 4 cups watercress 4 cups watercress
- 4 skinless trout fillets , (each about 6 oz/175 g)4 skinless trout fillets, (each about 6 oz/175 g)
- 1/4 tsp pepper 1/4 tsp pepper
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 4 tsp butter , softened (optional)4 tsp butter, softened (optional)
- 4 slices sourdough bread 4 slices sourdough bread or ciabatta bread
- Lemon wedges Lemon wedges
Preparation
In colander, toss together radishes, onion and half of the salt. Let stand for 10 minutes.
Drain and press out most of the liquid; toss with half of the lemon juice and the sugar. Set aside.
In bowl, whisk mayonnaise with remaining lemon juice; toss with watercress. Set aside.
Sprinkle fish with pepper and remaining salt. In skillet, heat oil over medium-high heat; cook fish, turning once, until fish flakes easily when tested with fork, about 8 minutes.
Butter bread, if desired. Divide watercress mixture over bread; top with trout. Top with radish mixture. Serve with lemon wedges.
Drain and press out most of the liquid; toss with half of the lemon juice and the sugar. Set aside.
In bowl, whisk mayonnaise with remaining lemon juice; toss with watercress. Set aside.
Sprinkle fish with pepper and remaining salt. In skillet, heat oil over medium-high heat; cook fish, turning once, until fish flakes easily when tested with fork, about 8 minutes.
Butter bread, if desired. Divide watercress mixture over bread; top with trout. Top with radish mixture. Serve with lemon wedges.
Source : Canadian Living Magazine: May 2010
- Keywords : Dinner; Trout; Radishes; Onions; Watercress; Bread; Fry; Lemon juice; 400 calories;
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