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A plate serving trout with lovage, pea purée & spring onions

Trout with lovage, pea purée & crisp spring onions

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Make the most of delicate trout by teaming it with pea and lovage purée and crispy spring onions. This takes a bit of effort but makes a big impact at the dinner table

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal724
fat65g
saturates9g
carbs12g
sugars5g
fibre4g
protein21g
salt0.3g
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Ingredients

  • 2 rainbow trout , cleaned (approx 340g)
  • 1-2 tsp olive oil
  • handful lovage leaves
  • 2 tsp butter
  • ½ lemon , finely sliced
  • 1 tbsp rice flour
  • 1 lime , zested
  • 3 spring onions , cut in half across the middle, then halves sliced lengthways into matchsticks
  • 200ml vegetable oil

For the purée

  • 1 onion , finely sliced
  • 1 lemon , zested and juiced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 100g spinach
  • 150g frozen peas
  • splash of white wine
  • 10 lovage leaves, washed
  • 1 tbsp crème fraîche or soured cream

To serve (optional)

  • new potatoes , sliced and roasted
  • green salad

Method

  • STEP 1

    To make the purée, fry the onion and lemon zest in the butter and olive oil over a low heat with a pinch of salt for 8-10 mins until fragrant. Add the spinach, peas and wine, and cook, stirring, until the wine has evaporated. Add 100ml water, bring to a simmer and cook until the peas are done, about 2 mins. Add the lovage leaves and crème fraîche, stir briefly just to wilt the leaves, then add the lemon juice and blend to a silky smooth purée. Transfer to a pan to heat up before you serve.

  • STEP 2

    Heat oven to 220C/200C fan/gas 7. Rub the fish with a little olive oil and season the fish cavities. Place a couple of lovage leaves in each fish, along with some slices of lemon and a few dots of butter. On a baking sheet, lay out a large piece of foil, bigger than the sheet. Place the fish in the middle of the foil, pull it up over the fish and seal, making a tented parcel. Bake in the oven for 15 mins, then open the foil and cook for 5 mins more. Remove and rest for 5 mins while you make the crisp spring onions. The fish should be delicately pink, moist and very tender, and come away from the skin and bone very easily.

  • STEP 3

    Put the rice flour and lime zest in a bowl with a pinch of salt. Toss the spring onions with the flour to coat. Heat the oil in a saucepan (make sure it is no more than one-third full) over a medium-high heat. Fry the spring onions and watch as they sizzle. If they’re turning brown or cooking very quickly, turn the heat down. Fry for about 3-5 mins until crisp but not too brown, then drain on kitchen paper.

  • STEP 4

    To serve, sweep the purée across the plate, top with the trout, then the spring onions. Eat with roast potato slices and a fresh green salad.

Recipe from Good Food magazine, June 2017

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A star rating of 5 out of 5.4 ratings
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