The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
| 3 | Butter Butter | ||
| 150 ml ml | Cream Cream | ||
| 1 dash dash | Pepper Pepper | ||
| 8 | Potato
Potato (peeled and halved) | ||
| 1 dash dash | Salt Salt | ||
| 1 | Vegetable Stock
Vegetable Stock (vegetable) | ||
| 1 | Lettuce
Lettuce (washed and shredded) | ||
| 300 g g | Peas Pea | ||
| 4 | Spring Onions Spring Onion | ||
| 1 packet packet | Trout Trout | ||
| 1 tbsp tbsp | Mustard Mustard |
Grilled Trout with Braised Peas and Mustard Mash
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
25 min
(2)
Method
With its grilled fresh fish & crisp vibrant greens, this dish is bursting with goodness.Serve with mash or plain boiled potatoes... and for a bit of extra indulgence, a spoonful of sour cream on the side.
- Preheat your grill and set the potatoes on to boil.
- Brush a tray with a little olive oil. Add the trout fillets, skin side down, then season with salt & pepper. Drizzle with a little olive oil and grill for around 8 minutes, or until cooked through. Flake gently with a fork.
- Meanwhile, bring the water and stock cube to the boil and add the peas. Put a lid on the pot bring back to the boil and simmer for 2 minutes. Add the spring onions, lettuce & 1 tbsp of the butter and cook rapidly for no more than 1 minute.
- Heat 1 tbsp of the butter with the milk in a small saucepan. Mash the potatoes then add the warm milk and mustard and beat well. Add the remainder of the butter just before serving.
- Transfer the braised peas & lettuce to a warm dish and top with the flaked trout. Serve with the mustard mash.
