We’ve just had the fortune to have a fishmonger open in the town, a family run business and they have supplied me before for events too. So delighted we can now get fish, starting off this week with delicious trout. so here is a clean fresh dinner taking less than 15 minutes from kitchen prep to plate.
Ingredients ( for 2 servings)
- 1 packet ready soaked barley, spelt
- Fresh stock or ( 1 x stock cube)
- 1 fillet of sea trout x 2
- Baby gem lettuce x 2
- Tomatoes x handful (approx 8 small per serving)
- Samphire x handful
- Carrot x 1
- Pomegranate seeds x handful /sprinkling
- Salt , pepper,
- Fresh lemon x 1/2
How to Make
- Clean your fish pat dry and
remove any extra bones – salt and
pepper - Put your barley & spelt into a
pan add 50 ml of stock and 270g
fresh spinach summer on low
heat for 4-5mins - Make Carrot spagehtti by using a julienne peeler (cheaper than a spiralizer) no cooking as this will be kept raw
- Add oil and butter to frying pan
get it hot. Add your trout ,skin down ,don’t
touch for 4 minutes allow skin to
crispen - Add tomatoes , baby gem lettuce (you wanted it scorched not braised so let it cook for 3-5 minutes without turning) and samphire and allow to warm
through and colour slightly . - Turn fish onto flesh side and cook for 1-2 minutes
- Plate up
- Add raw carrot spaghetti and
pomegranate sprinkled onto plate - Add barley, spelt and spinach
- Place fish on top
- Grate fresh lemon rind and juice over the cooked fish
- Add raw carrot spaghetti and