Trout Nicoise Recipe

Marinate trout

In a shallow dish whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic, thyme, 1 tsp salt and 1 tsp pepper. Pat trout fillets dry with paper towel and place skin-side down in the dish. Spoon marinade over flesh side and let sit at room temperature 15–20 minutes (or refrigerate up to 1 hour).

Grill trout

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Place trout skin-side down and grill 4–5 minutes without moving until skin is crisp and fish releases easily. Flip gently and grill 1–2 minutes more until just cooked through (internal temperature about 135–140°F / 57–60°C) depending on thickness. Remove to a plate, tent loosely with foil and rest 3 minutes.

Prepare potatoes

Place halved/quartered potatoes in a pot, cover with cold water, add 1/2 tsp salt and bring to a simmer. Cook 6–8 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.

Fry potatoes

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C). Add potatoes in a single layer and fry, turning occasionally, until golden and crisp, about 6–8 minutes. Use a slotted spoon to transfer to a paper-towel-lined tray. Immediately season with 1 tsp salt, 1/2 tsp pepper and toss with chopped parsley if using.

Blanch green beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and crisp-tender. Prepare a bowl of ice water and transfer beans to ice bath to stop cooking. Drain and pat dry.

Assemble salad base

In a large bowl combine torn leaf lettuce, tomato wedges, drained green beans, olives and capers. Toss gently to combine and keep refrigerated until plating.

Hard-boil eggs

Place 2 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then reduce heat to maintain a low rolling boil and cook 9 minutes for firm yolks. Immediately transfer eggs to ice water and cool 5 minutes. Peel and halve lengthwise.

Make vinaigrette

Whisk together 3 tsp balsamic vinegar, 1 tsp Dijon, 1/2 tsp honey (if using) and 1/2 tsp salt. Gradually whisk in 3 tbs olive oil until emulsified. Season with 1/4 tsp black pepper and adjust to taste.

Toss the salad base lightly with about half of the vinaigrette (reserve some for diners to add). Divide salad among two plates.

Arrange fried potatoes on each plate alongside the salad. Place one grilled trout fillet on top or next to the greens.

Add the halved hard-boiled eggs, distribute olives and capers evenly, and spoon any reserved vinaigrette over the fish and vegetables. Finish with a drizzle of olive oil and a lemon wedge on each plate. Serve immediately.