Cook with us! Head Chef Donna Hughes has put together a delicious Marinated Rainbow Trout with Succotash and Salsa Verde recipe, perfect for cooking at home to wow dinner guests or for a date night.
(Serves 4)
INGREDIENTS:
4 FILLETS RAINBOW TROUT
100ML OLIVE OIL PLUS 2 TBSP MORE FOR COOKING
SUCCOTASH:
1 LEMON SLICED
2TSP GARLIC PUREE
½ RED ONION ROUGHLY DICED
400G SWEETCORN
200G CANNELINI BEANS
200G RED KIDNEY BEANS
200G BROAD BEANS
12 CHERRY TOMATOES HALVED
12 BABY POTATOES BOILED AND HALVED
1 SMALL PACKET OF DILL
LEMON JUICE
SALT AND PEPPER
SALSA VERDE:
½ SMALL PACK TARRAGON
1 SMALL PACK FLAT LEAF PARSLEY
2 GARLIC CLOVES
2TSP DIJON MUSTARD
3 TBSP SMALL CAPERS
150ML EXTRA VIRGIN OLIVE OIL
1TBSP SHERRY VINEGAR
METHOD:
MARINADE THE TROUT FILLETS OVERNIGHT WITH THE OLIVE OIL AND SLICED LEMON.
FOR THE SALSA VERDE:
FINELY CHOP THE HERBS AND GARLIC. ADD THE MUSTARD AND CAPERS AND COMBINE WELL. STIR IN THE OLIVE OIL. ADD THE SHERRY VINEGAR AND SEASON TO TASTE
FOR THE SUCCOTASH:
SWEAT THE RED ONION AND GARLIC PUREE IN 1 TBSP OIL THEN ADD THE CHERRY TOMATOES AND COOK UNTIL SOFT. ADD THE SWEETCORN, POTATOES AND BEANS AND HEAT THROUGH SLOWLY (CANNED BEANS WORK WELL FOR THIS DISH)
HEAT 1 TSP OIL IN A LARGE PAN. REMOVE THE TROUT FILLETS FROM THE MARINADE, SEASON AND PLACE SKIN SIDE DOWN IN THE PAN. FRY THE FILLETS FOR 1-2 MINUTES ON EACH SIDE UNTIL THEY ARE FULLY COOKED AND THE SKIN IS CRISPY.
ONCE THE SUCCOTASH IS HEATED ADD 1 TBSP CHOPPED DILL AND A SPLASH OF LEMON JUICE AND SEASON TO TASTE.
DIVIDE THE SUCCOTASH BETWEEN 4 BOWLS AND PLACE THE TROUT FILLETS ON TOP.
DRESS WITH THE SALSA VERDE AND SERVE.
Happy Cooking!
