Trout has a lovely, fine skin and sweet, oily flesh that is ideal for pan-frying. Couple it with a generous bowl of sweet, braised peas and you’ve got a quick but seriously tasty meal. This dish will go down a treat in front of a roaring fire after a long day wading in alpine streams.
Heat a deep-sided frypan over a medium–high heat. Fry the speck in a little oil, stirring until it is nicely coloured all over.
Next, add the onion and garlic and cook until the onion begins to soften and the garlic becomes aromatic. Pour in the chicken stock and bring to the boil, then as soon as it’s bubbling away add the peas.
While the peas are cooking you can cook your trout fillets. Heat a second pan over a medium heat and season the fillets lightly with salt and pepper. Cook the fillets skin-side down until the skin is brown and crispy and then turn and cook for only a few seconds on the other side.
At the same time, simmer the peas until the stock is reduced and they are just cooked. Toss in the knob of butter and swirl the pan until the butter has emulsified with the chicken stock to make a creamy sauce. Add the chopped mint to the pan, give it one more swirl and then check the seasoning, finishing with a big squeeze of lemon juice.
Transfer the trout fillets to serving plates and top with the buttery, braised peas and toasted almonds.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe from the River Cottage Australia cookbook by Bloomsbury ($45). Available in all good book stores from April 1 or bloomsbury.com/au/river-cottage-australia-9781408858387
Paul West will be touring Australia throughout April and May. Event details here: bloomsbury.com/au/superpage/paul-west-launching-the-river-cottage-australia-cookbook
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