Ingredients
TROUT
4 x 250g trout, scaled, gutted, from sustainable sources
olive oil
1 lemon
1 bunch of fresh thyme (30g)
40g flaked almonds
4 rashers of higher-welfare smoked pancetta
VEG
600g new potatoes
2 organic chicken stock cubes
2 little gem lettuces
1 bunch of fresh mint (30g)
300g frozen peas
200g frozen broad beans
SAUCE
2 teaspoons jarred grated horseradish
1 teaspoon English mustard
½ a lemon
4 tablespoons fat-free natural yoghurt
Method
- Get your ingredients out and a food processor (thick slicer), then boil the kettle, put the oven on full whack (240°C/475°F/gas 9) and a lidded casserole pan on a high heat.
- On a baking tray, season 4 x 250g whole trout with sea salt, black pepper and 1 tablespoon of oil. Cut 1 lemon into quarters, add to the tray and cook on the top shelf of the oven.
- Slice 600g of new potatoes in the processor and put into the casserole pan with 1 litre of boiling water. Crumble in 2 chicken stock cubes, cover with the lid and boil.
- In a bowl, mix 2 teaspoons of jarred grated horseradish, 1 teaspoon of English mustard, the juice from ½ a lemon and a small pinch of salt together, then ripple it through the yoghurt.
- Slice up 2 little gem lettuces and finely chop the top leafy half 1 bunch of fresh mint.
- Toss 1 bunch of thyme in 1 teaspoon of oil, then scatter the sprigs over the trout with 40g of flaked almonds.
- Lay a piece of pancetta over each fish and put back into the oven for a few minutes, until golden and crispy.
- Stir the lettuce, mint leaves, 300g of frozen peas and 200g of frozen broad beans into the potato pan.
- Season to taste, cook for a couple of minutes, then serve with the crispy trout and mustard sauce.
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