Sunday Night Dinner – Trout with Crushed Potato and Pea Salsa, creamy herb sauce & Courgette Ribbons

Image

I went to a proper British pub on Friday night, the sort that smells of stale beer and cigarettes, have crazy patterned carpets and have all corners occupied by gray haired men with rosy cheeks and flat caps. These are actually places that I love, they make you feel comfortable and happy, and to top it all off, this one had a meat raffle!!! And so begins the making of this recipe, as my boyfriend was the proud winner of a pack of trout. Very random trophy from a night out but you can’t complain! Here is my recipe to feed 2;

– 1/2 Courgette

– 1/2 Lemon

– 1/2 tsp ground coriander

– 1 tps extra virgin olive oil

– 3 small potatoes/1.5 big ones

– Handful of peas – to your personal taste.

– 2 shallots

– Garlic Butter

– 1 shallot

– 50ml white wine

– 200ml milk

– 1 heaped dessert spoon of corn flour made into a paste with a small amount of water

– 1 dessert spoon chopped fresh parsley

– 1 tbs chopped capers

– 1 tsp dill

– 2 pieces trout

– Tbsp olive oil

 Using a veg peeler peel half a courgette into ribbons

 Mix this with the juice of half a lemon, half tea spoon ground coriander and a splash of extra virgin olive oil.

 Leave this to stand for at least 15 mins and then squeezed out the juices into another bowl and set aside to use for the potatoes.

 Cut 3 small potatoes or 1 and a half large ones onto 1 cm cubes and boil for 12 minutes in salted water.

Once the potatoes are cooked, saute them in garlic butter and add the peas, 2 finely sliced shalott’s and the juices from the courgettes. Continue to stir the mix as it goldens.

Meanwhile fry 1 very finely sliced shallot in a small nob of butter and once turned slightly golden add the wine and reduce.

Add the milk and wait for it to steam and then stir in the cornflour mix. Continue to stir as it thinkens while you cook the fish. Once it is has thinkened turn the heat down and add the parsley, dill and capers.

Add the olive oil to a frying pan and wait for it to sizzle

Place the trout in the pan skin down for 4 mins. 

Turn the heat down and flip the trout and fry for a further 2-3 mins.

Season your food to taste and it is ready to serve. I am a big fan of lots of salt and pepper added to my spuds so taste it and choose how you would like to season. 

Now serve and enjoy 😀

Advertisements

One thought on “Sunday Night Dinner – Trout with Crushed Potato and Pea Salsa, creamy herb sauce & Courgette Ribbons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s