Springhills Trout Nicoise Salad
From our friends over at FreshSpoke!
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
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
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.