Pan-Fried Trout Sandwich
Pan-Fried Trout Sandwich
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 385 |
| pro | 36 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 92 mg |
| sodium | 521 mg |
| potassium | 777 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 11 |
| vit A | 28 |
| vit C | 37 |
| folate | 33 |
- Preparation time: 10 minutes Stand: 10 minutes
- Total time : 8 minutes
- Portion size: 4
Ingredients
- 4 4radishradishes, thinly sliced
- 1/3 cup 1/3cupthinly sliced red onion
- 1/2 tsp 1/2tspsalt
- 4 tsp 4tsplemon juice
- 1 pinch 1pinchgranulated sugar
- 1 tbsp 1tbspmayonnaise
- 4 cups 4cupswatercress
- 4 4skinless trout fillettrout fillets, (each about 6 oz/175 g)
- 1/4 tsp 1/4tsppepper
- 1 tbsp 1tbspvegetable oil
- 4 tsp 4tspbutter, softened (optional)
- 4 4slices sourdough bread or ciabatta bread
- 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.
Source : Canadian Living Magazine: May 2010
