Product Information

Farmed River Trout Fillet Portion (200g)

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Sea trout, river trout and salmon are all beautiful at this time of year - but you should always look for wild and line-caught. They are perfect with spinach served this way - cooked and allowed to cool, with plenty of fruity, new-season olive oil and paired with other raw, finely sliced vegetables, such as fennel and rocket.  

• 800g River Trout Fillet
  
• 1 bulb of fennel, tough, fibrous outer shell removed and finely sliced
  
• 1 handful of rocket, rinsed and gently patted dry
  
• 200g Spinach, well washed
  
• 30ml  Extra Virgin olive oil
  
• The juice of half a lemon
  
• Sea-salt and freshly ground black pepper
  
• 1tbs mild-tasting olive oil with which to cook the fish
  
• 150g Crème Fraîche

Place a pan on the stove, add the oil and season the fish liberally with sea-salt and freshly ground black pepper. When the pan is smoking, add the trout, skin-side down, and cook without touching for 1 minute. Move the pan to the oven and cook for 3 minutes. Divide the spinach between 4 plates. Remove the fish from the oven and lay skin-side up on the salad. Spoon over the crème fraîche.

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Pre-heat the oven to 180C/350F/Gas4. Wash the spinach and place a saucepan over a medium heat. When warm, place the rinsed spinach in the saucepan - the water that is clinging to the leaves is enough to lightly steam it. Once the spinach has wilted, remove and place in a colander (continue in this way until all the spinach is cooked). When the spinach is cool enough to handle, squeeze out the excess moisture, and dress with olive oil, lemon juice, sea-salt and black pepper. Toss through the rocket and fennel, and then set aside.

How to Cook:

Ingredients

RIVER TROUT WITH FENNEL, SPINACH & ROCKET 

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