A lovely Spring dinner to kick off any week with a bang thanks to the finest English Chalkstream trout and creamy side sauce. Simply pan-fry fresh fillets to nestle them on a bed of vegetables and pea purée, and serve with a creamy feta and horseradish side sauce to balance this great combination of healthy flavours. This recipe was originally created by Sian @recipebreakout for Chalkstream.
Ingredients for 2:
- 2 x 130g fresh ChalkStream fillet portions
- 250g of new potatoes
- A small bunch of asparagus, trimmed and roughly sliced
- 120g frozen peas
- 200ml vegetable stock
- 50g feta cheese
- A heaped tsp of creamed horseradish
- A dollop of Greek yogurt
- A drizzle of virgin olive oil
- A little fresh thyme
Method:
1. Start by getting your potatoes on and then making the sauce with the feta, horseradish, yoghurt, oil and a good pinch of salt in a small food processor. Blitz until you have a smooth consistency. Season to taste, adding a little mink if you want to thin it a bit. Set aside
2. Then pop the peas and stock in a pan. Bring to the boil, cook for a few mins and then blitz with a stick blender into a purée. Either steam or boil the asparagus for a minute or so, drain and add in with the peas
2. Then pop the peas and stock in a pan. Bring to the boil, cook for a few mins and then blitz with a stick blender into a purée. Either steam or boil the asparagus for a minute or so, drain and add in with the peas
3. Finally, heat up a little oil in a pan and fry the trout over a moderate heat, skin side down for a few mins and then turn over to cook for another few mins. In the meantime warm through the greens, drain the potatoes, divide both between two bowls, pop the trout on top and finish with the fresh thyme and the sauce on the side
4. Enjoy!
