Trout with Apple and Beetroot Salad
4 x 150g/5oz trout fillets
1 tbsp olive oil plus extra to grease
2 apples, cored and cubed
4 cooked beetroot (not in vinegar), cubed
1 bunch of watercress
salt and ground black pepper
whole chives to garnish
For the dressing
3 tbsp olive oil
juice of 1 lemon
1 tsp Dijon mustard
a pinch of sugar
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put each trout fillet on a square of lightly oiled kitchen foil. Brush the fish with oil and season lightly with salt and pepper. Fold the foil around the fish to make a parcel. Press the edges together to seal, then bake in the oven for 15–20 minutes until the fish is cooked and tender.
3 Mix all the dressing ingredients together in a small bowl.
4 Put the apples, beetroot and watercress in a bowl. Add the dressing and mix together lightly.
5 Divide the salad among four serving plates. Add the trout fillets and garnish with chives.