
RJ Taylor
Springhills Trout Nicoise Salad
From our friends over at FreshSpoke!

INGREDIENTS:
2 trout fillets (Springhills Trout)
1 package olives (PachaMama)
2.5 tbsp oil
2 handfuls greens (Slegers Greens)
1/2 bunch kale (De Dreu Farms )
20 small potatoes (Norfolk Potato)
1 handful grape tomatoes (Weesjes)
1 head garlic (Ardyne Farm
1 tsp salt
1 pinch black pepper
2 whole eggs
SALAD DRESSING
2 Tbsp shallot
1 Tbsp basil, chopped fresh (The Herbman)
1 tsp dijon
1 tsp thyme, chopped fresh or dry
2 tsp maple syrup
3/4 cup oil
1/3 cup white wine vinegar
salt to taste
pepper to taste
DIRECTIONS:
Thaw fridge in package by immersing in cold running water or placing in fridge overnight. Preheat oven to 400F when fish is thawed and line a sheet pan with parchment.
Wash and slice potatoes into halves
Slice the top off the head of garlic and slice tomatoes
Toss the potatoes and garlic in 1 tbsp of oil and 1/2 tsp of salt, then roast for 20 minutes.
Remove pan from oven, move potatoes to one side and add trout fillets to the pan, skin side down. Drizzle fish with 1 tbsp of oil and a pinch of salt and pepper. Return to oven and roast for 5 - 7 minutes.
While roasting, fill a small pot with water and add eggs. Bring to a gentle boil and cook for 3 - 5 minutes, or until desired degree of doneness. Cool eggs with running water and peel shells. Slice eggs into halves.
Wash kale leaves and tear into bite-sized pieces. Pour 1/2 tbsp of olive oil and pinch of salt. Using your hands, rub oil into leaves.
Make dressing by combining all ingredients in a mason jar. Shake to mix.
Remove fish and potatoes from oven, add kale on top of the potatoes, return to oven and roast for another 5 - 10 minutes, or until kale is cooked, and fish has reached a minimum internal temp of 165F.
Arrange ingredients on platter, pour some dressing over the fish, and serve the remaining dressing with the meal.