Article: SEARED TROUT, GREEN BEAN STEW & SALSA VERDE
SEARED TROUT, GREEN BEAN STEW & SALSA VERDE
Some green goodness. The sauce is packed full of nutrients from the cavolo nero, the seared trout adds some highly digestible protein with a dollop of punchy salsa verde to cut through the creamy beans.
A beautiful, healthy dish from @clairefyfecooks
Serves 2
Ingredients:
2 trout fillets @chalk_stream
200g cavolo nero
1 small onion, diced
1 clove garlic, thinly sliced
2 top olive oil
325g chicken/veg stock
400g white beans (I used @boldbeanco butter beans)
10g @allthingsbutter garlic & herb butter
A handful fresh parsley, finely chopped
Salt & pepper
For the salsa:
A small handful parsley
A small handful mint
1 tsp dijon mustard
1 tsp capers
4 tosp olive oil
4 tbsp white wine vinegar
Method:
In a saucepan, add the olive oil and gently fry the onion and garlic. Tear the leaves of the cavolo nero from the stalks and add them to the pan. Fry for a minute before adding the stock and season with salt & pepper. Let this wilt for a few minutes.
In the meantime make your salsa, by blending together all of the ingredients. Set aside. Next, transfer the greens to a blender and blitz until smooth. Add this back to the pan, then add the beans, butter and allow to bubble away to reduce the sauce slightly.
In a hot frying pan, add a tosp olive oil and place the trout fillets, skin side down. Cook for approx 2-3 minutes, until lovely and golden. Flip and cook for another minute, then turn off the heat and allow the fish to cook in the residual heat.
To plate things up, add the beans to a bowl, top with the trout and finish off with some lemon zest & juice, then top with that delicious, punchy salsa.
