Wilted Watercress Salad With Trout-Potato Fritters Recipe

Name: Wilted Watercress Salad With Trout-Potato Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6-ounce baking potato; 2 6-ounce trout fillets, cooked; 1 tablespoon fresh lemon juice; 1 egg, beaten; 2 tablespoons chopped Italian parsley; 2 teaspoons kosher salt; Freshly ground pepper to taste; ⅓ cup bread crumbs; 1 teaspoon olive oil; 10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried; 4 teaspoons fresh lemon juice; 1 teaspoon kosher salt; Freshly ground pepper to taste

Servings: persons

1 6-ounce baking potato
2 6-ounce trout fillets, cooked
1 tablespoon fresh lemon juice
1 egg, beaten
2 tablespoons chopped Italian parsley
2 teaspoons kosher salt
Freshly ground pepper to taste
⅓ cup bread crumbs
1 teaspoon olive oil
10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried
4 teaspoons fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste

1
To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate.
2
Flake the trout and combine with the potato in a medium bowl.
3
Mix in the egg, parsley, salt and pepper.
4
Using a well-rounded tablespoon as measure, form the mixture into 12 balls.
5
Flatten them slightly and coat with the bread crumbs.
6
Heat the olive oil in a large nonstick skillet over medium heat.
7
Add the fritters and cook until well browned on both sides, about 5 minutes.
8
Keep warm.
9
To make the salad, heat a medium saucepan over medium heat.
10
Add the watercress and stir just until wilted, about 2 to 3 minutes.
11
Remove from heat and toss with the lemon juice, salt and pepper.
12
Divide among 4 plates and place 3 of the fritters on each plate.
13
Serve immediately.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 6-ounce baking potato, 2 6-ounce trout fillets, cooked, 1 tablespoon fresh lemon juice, 1 egg, beaten, and more.

Yes, Wilted Watercress Salad With Trout-Potato Fritters falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wilted Watercress Salad With Trout-Potato Fritters

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