Salted Chilli Trout on a Bed of Wilted Greens
Another AGA fish favourite, this tasty dish combines the delicate flavour of trout with salty anchovies and fresh red chillies. You can serve it whole or with the head removed on a bed of wilted greens and go steady on the chilli if you prefer a warming rather than hot spice. A refreshingly different main course when you fancy a change from meat and two veg.
Ingredients
4 spring onions
100ml olive oil
4 anchovy fillets
2 large fresh red chillies, deseeded + chopped
8 plum tomatoes, skinned, seeded and roughly chopped
Juice of half a lemon
4 trout fillets (approx 175g each)
2 spring onions chopped
1 red chilli finely diced
1tsp sea salt
50g baby spinach leaves -washed
50g cos lettuce leaves
100g cooked peas
Serves 4
Method
- Sweat the spring onions in a little olive oil for two minutes on a low heat then add the anchovies, chillies and tomatoes
- Quickly bring to the boil then simmer for one minute Remove from the heat, allow to cool slightly and then add the rest of the olive oil, lemon juice and salt and pepper
- Set this tomato chilli sauce aside
- Remove any remaining bones from the trout fillets, rinse in cold water and drain
- Put them in a steamer and season very lightly with salt. Place the steamer on top of a pan of fast boiling water, cover and steam for about five minutes
- Quickly skin the cooked fillets
- Mix the garnish of spring onion, chilli and sea salt together and set aside
- Toss the leaves and peas together and arrange in the middle of each plate. To serve, surround them with the tomato chilli sauce
- Set the trout fillets directly on top of the greens so that they will wilt from the heat of the fillet
- Finally, sprinkle the fish with the mixed garnish and serve