Murcia salad with beans and trout

Name: Murcia salad with beans and trout
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2
Cuisine: Spanish recipes
Ingredients: 2 trout fillets (about 120g each); ½ tsp dried oregano; 2 medium eggs; 2 vine tomatoes or 1 large beef tomato; 400g tin cannellini beans, drained; ½ small red onion, thinly sliced; 40g pitted black olives; 1 tbsp extra-virgin olive oil; 1 tsp sherry vinegar

Portion size: Serves 2
Prep time 15 min, plus cooling. Cook time 15 min
Difficulty: easy

Pollyanna Coupland

Food producer, delicious.

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Combining nutritious beans with healthy fresh-cooked trout and perfectly ripe tomatoes, this delicious Murcia salad is goodness on a plate.

The inspiration: Inspired by the classic Murcia salad from southeastern Spain, we’ve used beans here to add body and instead of the usual tuna we’ve used some gorgeous light flakes of roasted trout. A fabulous salad best served at room temperature with plenty of bread for mopping up the juices.
The best ingredients: Using ripe, in-season tomatoes is crucial as it heavily relies on their flavour. A good quality Spanish olive oil makes all the difference too.
Plenty of protein: This filling salad is packed with roasted trout, jammy eggs and beans for a triple-hit of protein.

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Ingredients

2 trout fillets (about 120g each)
½ tsp dried oregano
2 medium eggs
2 vine tomatoes or 1 large beef tomato
400g tin cannellini beans, drained
½ small red onion, thinly sliced
40g pitted black olives
1 tbsp extra-virgin olive oil
1 tsp sherry vinegar

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Method

Heat the oven to 180ºC/160ºC fan/gas 4. Lay the trout fillets on a sheet of baking paper, sprinkle with the oregano, then season with salt and pepper. Wrap up loosely in the paper, folding the edges together to create a sealed parcel. Put in the oven and bake for 15 minutes, then open the parcel (be careful as hot steam will escape) and leave to cool. Meanwhile, lower the eggs into a pan of boiling water and cook for 6 minutes 40 seconds, then run under cold water to cool (so they are soft-boiled).
Coarsely grate the tomatoes into a sieve set over a bowl, you might have some bigger pieces of skin that don’t grate easily, that’s ok. The liquid collected in the bowl isn’t needed, but don’t waste it, pour it off and drink it! Tip the grated tomato into the bowl and mix gently with the drained beans, red onion, olives, extra-virgin olive oil, sherry vinegar and plenty of salt and pepper. Leave the beans to marinate while the fish and eggs cook/cool.
Peel and quarter the eggs. Break the trout into large flakes, then stir into the salad and top with the eggs. Sprinkle the yolks with a little salt and pepper.
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