Recipes: Rainbow Trout with Hazelnuts | Asparagus salad

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Try out these simple but tasty fish recipes from the Marine Conservation Association Good Fish Guide.

Rainbow Trout with Hazelnuts and Sage (serves two)

Ingredients

2 organically farmed trout, gutted (350–450g each)

55g unsalted butter

Grated zest and juice of 1 lemon

2tbsp finely chopped sage,

40g chopped and toasted hazelnuts

Salt and freshly ground black pepper

Method

Preheat the oven to 200C/Gas mark 6. Line a baking sheet with aluminium foil. Trim the fins off the trout, but leave the dorsal fin attached. Scale the fish using the back of a knife or fish scaler. Rinse and gut the fish. Arrange the fish on the baking sheet and season well with salt and pepper. Bake in the oven for 18-20 minutes. When the fish is cooked the dorsal fin will pull away easily, as will the skin. If the fish is whole, the eye will also turn white. Peel the skin away from the upperside of the fish and lift on to a serving dish. Meanwhile, heat the butter in a large frying pan until it is just turning brown (beurre noisette). Add the lemon, sage and hazelnuts. Season lightly with salt and pepper, swirl the ingredients together and pour over the trout whilst it is still sizzling. Serve with mashed root vegetables or plain boiled potatoes.

Warm asparagus salad, crispy hen egg & truffle hollandaise (serves four)

Ingredients

12 spears asparagus (remove the small spears)

4 soft-boiled eggs peeled

50g sliced shallots

200ml double cream

50g spinach

100g butter (50g melted)

50g plain flour

1 egg beaten

100g fine breadcrumbs

2 egg yolks

10ml truffle oil

1 tbsp. white wine vinegar

Juice of half a lemon

Method

Cut the asparagus 12cm from top to bottom. Remove the tough part of the asparagus and roughly chop. Sweat the shallot off in 25g butter, for 2-3 minutes. Add the chopped up asparagus and season. Cook for 4-5 minutes. Add the double cream and cook until tender. Add the spinach cook for 1 minute, blitz and pass. Keep warm.

For the truffle hollandaise. Add the egg yolks, seasoning, vinegar and 50ml water into a large bowl. Whisk over a simmering pot of water, making sure the bowl doesn’t touch the water. Cook until soft peaks. Remove from the heat and slowly add the melted butter. Add the lemon juice and truffle oil, season to taste. Reserve warm. For the crispy hen egg, place the eggs in the flour coat, then add the beaten eggs coat, and then add to the bread crumbs and coat. Repeat the last two stages again. Deep fry at 180CC for 3 minutes. Remove and leave warm. Cook the asparagus in seasoned water until just tender, but still retaining a nice bite. Melt the rest of the butter in a large pan, add the asparagus and season. Deep fry at 180C C for 3 minutes. At the same time as you are cooking the asparagus. Place the puree on four plates, arrange the asparagus, add the deep-fried hen egg and spoon over the truffle hollandaise.

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