The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp apple cider vinegar (use half)
-
2 tsp Dijon mustard (Mustard)
-
15ml hot honey
- 1 orange
- 160g green beans
- 40g mixed salad leaves
- 20g hazelnuts (Nuts)
- 1 handful of fresh dill
- 2 trout fillets (skin on) (Fish)
- 6 baby potatoes
- 200g raw beetroot
Mustard, Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 575Kcal |
| 429kJ | 2407kJ | |
| Fat | 4.7g | 26g |
| of which saturates | 0.7g | 3.6g |
| Carbohydrates | 8g | 45g |
| of which sugars | 3.7g | 21g |
| Protein | 6.8g | 38g |
| Salt | 0.13g | 0.73g |
| Fibre | 1.7g | 9.5g |
Ingredients
Ingredients
-
2 tsp Dijon mustard (use half) (Mustard)
-
15ml hot honey (use half)
- 1 orange (use half)
- 160g green beans (use half)
-
1 tbsp apple cider vinegar (use half)
- 40g mixed salad leaves (use half)
- 20g hazelnuts (use half) (Nuts)
- 1 handful of fresh dill (use half)
- 1 trout fillet (skin on) (Fish)
- 6 baby potatoes
- 200g raw beetroot (use half)
Mustard, Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 704Kcal |
| 410kJ | 2944kJ | |
| Fat | 3.8g | 27g |
| of which saturates | 0.5g | 3.7g |
| Carbohydrates | 10g | 69g |
| of which sugars | 3.2g | 23g |
| Protein | 5.9g | 42g |
| Salt | 0.11g | 0.79g |
| Fibre | 1.6g | 11g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a small saucepan, a large bowl, a sieve
Get started
- Quarter the potatoes. Trim and halve the beetroot, then dice into 2cm chunks. Add both to the lined baking tray, toss with 1/2 tsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- After 5-10 mins, season the trout with salt, then place (skin-side down) onto one side of the lined baking tray. Drizzle with 1/2 tsp oil and bake for 20 mins, until cooked through
Finish the prep & make the dressing
- Meanwhile, peel the orange (including the pith) and dice into 2cm chunks. Trim the green beans. Roughly chop the hazelnuts. Roughly chop the dill, reserving a few leaves for garnish
- In the large bowl, combine the mustard, hot honey, the half pack of vinegar and 1 tsp olive oil with a generous pinch of salt and pepper. Mix well to combine, then set aside
Cook the beans & bring it all together
- Bring the small saucepan filled with salted water to a boil. Once boiling, add the beans and boil for 3-4 mins, until cooked, then drain and allow to cool for a few mins. Add to the large bowl with the dressing
- When ready, add the roast potato, beetroot, orange and chopped dill to the large bowl and toss to combine. Season to taste, then gently toss through the salad leaves
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salad between plates. Flake over the trout fillet (discarding the skin)
- Scatter over the hazelnuts and sprinkle with the reserved dill to finish
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