Trout with Spring Vegetables

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Trout with Spring Vegetables
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Signature Stainless Steel Uncoated Frying Pan
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Signature Stainless Steel Uncoated Frying Pan
Ingredients
Method

Ingredients

  • 4 shallots or very small white onions
  • 4 baby carrots, leaves trimmed
  • 200g very small new potatoes
  • 4 baby turnips, leaves trimmed
  • 20g butter, plus extra for serving
  • 1 tablespoon olive oil
  • ½ litre fish stock
  • Zest ½ small lemon
  • 2 brown trout, cleaned, heads removed, filleted and skinned
  • Season to taste with salt and freshly ground pepper

  • Method

  • 1
    Peel, wash and dry the vegetables.
  • 2
    Melt the butter with the oil in the frying pan over a low to medium heat.
  • 3
    Sauté the vegetables whole, stirring regularly, until they are golden and cooked through.
  • 4
    Remove the vegetables and set them aside.
  • 5
    Deglaze the pan using the fish stock, add the lemon zest and poach the trout for 5 to 8 minutes.
  • 6
    Drain away the stock and return the vegetables to the pan with the trout. Add a little butter and seasoning before serving.
  • 7
    Cook's Notes
  • 8
    If preferred, ask your fishmonger to prepare the fish.