Definately the "Bring a Salad" salad.

Recipe #26 and 27: Trout with mustard & oats and Evolution Potato Salad.


The potato salad is a revelation! Delicious!
    (The trick is to dress it while to potatoes are still warm.)
Firstly peel your potatoes and then boil them in salted boiling water for 10-15 min until cooked through. Mean while mix extra virgin olive oil, lemon juice, pepper, salt natural yoghurt and fresh chive in a jar. Shake!
     While the potatoes are cooking start on the trout. Now I’m not a fish eater and always avoided fish when possible so I am very proud that I not only ate the fish but also cooked it. And you know what!? I’d do it again it was so nice.
     Preheat grill to as high as it goes. Rub a baking tray with olive oil and place washed trough fillets skin side down on the tray. Rub each fillet with a teaspoon of Dijon mustard and season with some S&P. In a bowl add one handful of oats for each fillet and drizzle them with olive oil. Pat the oats down on top of the fish and drizzle with more olive oil. I got sick of this patting fish and touching the smelly stuff so I used spray oil and it worked perfectly!
     Put your baking tray under the grill for about 10min or until cooked through and golden on top. By this time your potatoes should be cooked and drained. While still hot dress the hot potatoes with dressing in a bowl.


Serve with a salad (Jamie suggests watercress but we tried this last night and none of us ate the watercress… ew it tasted like someone has spilt their perfume over it.) and enjoy! The only let down was that there was tiny bones in the fish. One of the reasons why as to child I hated fish.