Article: Pan Fried Trout and Spring Greens
Pan Fried Trout and Spring Greens
Pan fried trout with a pea purée, steamed asparagus, new potatoes and creamy horseradish and feta on the side.
Another wonderful recipe by Sian @recipebreakout
Serves 2
Ingredients:
2 Fillet portions of fresh ChalkStream® trout 130g each
2 servings of new potatoes
120g of frozen peas
200ml of vegetable stock
50g of feta cheese
1 tsp of horseradish
A dollop of Greek yogurt
A drizzle of virgin olive oil
A sprig of fresh thyme
Method
Cook the potatoes.
Make the sauce using the feta, horseradish, yogurt, olive oil and a good pinch of salt in a small food processor and blitz until a smooth consistency.
Put the peas and stock in a pan, bring to the boil then blitz with a stick blender into a purée. Steam or boil the asparagus for a minute and then slice and add to the pea purée.
Put a little oil in a pan and fry the trout over a moderate heat skin side down for a few minutes, then turn over to cook for a further couple of minutes. Place the trout on top of the potatoes and greens and finish with thyme and the horseradish sauce on the side.
