recipe: trout w rhubarb salad & butter courgettes

trout w rhubarb salad & butter courgettes

trout w/ rhubarb salad & butter courgettes

IngredientsMakes: 914g (2)

290g		seared trout w peas & broad beans	(recipe below)
224g		rhubarb & avocado salad w raspberry & verbena dressing	(recipe below)
400g		butter courgette w bean shell soup	(recipe below)

seared trout w peas & broad beans

seared trout w/ home grown peas & broad beans

IngredientsMakes: 290g (2)

224g	(2)	seared trout	(recipe below)
66g		boiled peas & broad beans	(recipe below)

seared trout

seared trout w/ crispy skin

IngredientsMakes: 100g (1)

120g		trout
4g		olive oil
0.5g		salt

Method

Put a non stick pan on on a high heat. Pat the fish dry w/ kitchen towel and place skin side up on a plate. Brush with olive oil and season w/ salt. Place the fish skin side down into the hot pan holding it flat w/ a spatula until it stops resisting. Turn heat down to low & cook 5-6mins until the skin is crisp and golden. Season the top just before turning - or it will draw water from the fish - turn and finish off the sides 30seconds to a minute each. Serve asap.

boiled peas & broad beans

lightly salted boiled peas & broad beans

IngredientsMakes: 66g

34g		peas
32g		broad beans

Method

Bring a small pot of salted water to te boil.

Add the broad beans, then after 1minute add the peas then after 2mins turn out into a sieve & drop into cold water until needed.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.