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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
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0:10
min
(2)
Method
Preparation time: 0:15
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.
