I found the loveliest Jamie Oliver recipe in one of the Sunday paper magazines this last weekend, the second I clapped eyes on it the Klaxon of Spring went off in my head and I knew we needed to make it. So we did, for tea yesterday – enjoyed whilst sat in the garden in the glorious sunshine. Happy days!
This serves 2 very hungry adults…
(slightly tweaked from the original)
350g salad potatoes or new potatoes
1 fennel bulb
1 tbsp Dijon mustard
Juive of 1 lemon
4 tbsp olive oil
2 rainbow trout fillets, scaled and boned
1 tsp smoked paprika
1/2 bunch dill, chopped
In a large pan of salted boiling water, boil and cook the potatoes through, which should take about 10 minutes. Drain and leave to steam dry.
Thinly slice the fennel and asparagus using a speed peeler or a food processor chopper. I used the smashing Sage Control Grip All in One which my good blogging chum Mummy Barrow gave me as it’s quick and easy to slice up veggies with. When it’s all been sliced pop the pieces into a large bowl of cold water.
In a little bowl, mx the Dijon mustard and lemon juice well, and then top up with the olive oil, again mixing well. Set aside.
Take the trout and season it well, drizzle over a bit of olive oil and sprinkle over the paprika.
Take a large non-stick frying pan and pop it over a high heat and drizzle a bit of olive oil in it. Add the trout, skin side down for about 4 minutes, then flip over and fry the non-skin side for 1 minute. Transfer the trou to a plate, skin side up.
Drain the asparagus and fennel and place ina large mixing bowl with the watercress and mix it up. Add in the potatoes and mix up with your hands – great to get your hands into your food. Drizzle over the Dijon mix and again, mix through.
Tip out onto a serving platter and flake over the trout fillets.
Grab a fork each and dig in – nicest served outdoors in the sunshine!