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

Trout with lovage, pea purée & crisp spring onions

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Prep: 30 mins Cook: 30 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful lovage leaves
  • 2 tsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ lemon, finely sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp rice flour
  • 1 lime, zested
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 spring onions, cut in half across the middle, then halves sliced lengthways into matchsticks
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200ml vegetable oil

For the purée

  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 150g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • splash of white wine
  • 10 lovage leaves, washed
  • 1 tbsp crème fraîche or soured cream

To serve (optional)

  • new potatoes, sliced and roasted
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • green salad

Method

  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.

  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.

  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.

  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.

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