An 'exotic' Asian-style dish using British ingredients, courtesy of Herbs and Wild
2 tbsp Hodmedods fava bean miso
2 tsp single origin British honey
2 x 130g chalk stream trout fillets
2tbsp hemp seed oil
2 small cloves garlic, finely sliced
1 small red chilli, finely sliced
4 handfuls of a mixture of British winter vegetables such as:
Chicory, leaves separated
Cabbage (white, red, hispi), finely sliced, or, sauerkraut
Rainbow chard, roughly chopped
Spring onions, roughly chopped
Purple sprouting broccoli, florets halved
Prepare your vegetables
Preheat your grill to 200C
In a small pan over a medium heat melt together the miso and the honey, add the water and allow to bubble and reduce until you have a sticky glaze. Remove from the heat.
Place the trout on a lined tray and, using a brush, generously coat the trout fillets in the miso glaze. Pace under the grill for 8 minutes, or until golden brown and just flaking.
Meanwhile, heat your hemp oil in a frying pan/wok over a medium heat. Add the sliced garlic and chilli to caramelise for a minute. Add your veg and a pinch of salt and increase the heat to med-high. Stir-fry for approx. 5 minutes until the veg has wilted but still retains some crunch.
Plate your vegetables, arrange the trout on top, drizzle with the remaining miso glaze (return the pan to the heat and add another splash of water if needed) and garnish with fresh coriander and a little more sliced chilli if liked.