Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Place fish in a large shallow saucepan, large enough to fit the fish in a single layer. Pour over the olive oil, then add the garlic and thyme.
Step 2
Place pan over low heat and heat oil to 50°C. Poach the fish, ensuring the oil stays at a steady temperature, for 30 minutes or until just cooked. Remove fish from oil, discarding oil, and drain on a paper towel. Keep warm.
Step 3
Meanwhile, blanch the broad beans in a pan of boiling salted water for 2 minutes or until tender. Drain and refresh in a bowl of cold water, then remove the tough outer skins. Lightly crush the beans with a fork and toss with parsley leaves. Set aside.
Step 4
For the dressing, whisk together lemon juice and mustard, then gradually whisk in the olive oil until combined. Drizzle 2 tbs dressing over broad bean mixture, then divide among plates. Top with trout, salad leaves and drizzle with remaining dressing.
Your folders
taste.com.au
4.6
(3)
10 minutes
Your folders
taste.com.au
5 minutes
Your folders
cooking.nytimes.com
4.0
(11)
35 minutes
Your folders
cooking.nytimes.com
4.0
(134)
Your folders
allrecipes.com
4.2
(17)
5 minutes
Your folders
gourmettraveller.com.au
15 minutes
Your folders
kosher.com
390
Your folders
delicious.com.au
Your folders
cooking.nytimes.com
4.0
(140)
Your folders
lazycatkitchen.com
5.0
(2)
60 minutes
Your folders
bbc.co.uk
5.0
(3)
10 minutes
Your folders
taste.com.au
5.0
(3)
5 minutes
Your folders
taste.com.au
5.0
(2)
Your folders
womensweeklyfood.com.au
35 minutes
Your folders
epicurious.com
2.7
(15)
Your folders
bonappetit.com
3.8
(116)
Your folders
fashionchefinkitchen.com
10 minutes
Your folders
taste.com.au
5.0
(2)
15 minutes
Your folders
eatsimplefood.com
10 minutes