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Baked whole trout
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Total Time:
15 minutes
Ingredients:
  • olive oil
  • 1 lemon
  • 4 x 250 g trout scaled, gutted, from sustainable sources
  • 1 bunch of fresh thyme (30g)
  • 40 g flaked almonds
  • 4 rashers of higher-welfare smoked pancetta
  • 600 g new potatoes
  • 2 organic chicken stock cubes
  • 2 little gem lettuces
  • 1 bunch of fresh mint (30g)
  • 300 g frozen peas
  • 200 g frozen broad beans
  • 2 teaspoons jarred grated horseradish
  • 1 teaspoon English mustard
  • ½ a lemon
  • 4 tablespoons fat-free natural yoghurt
Instructions:
  • Prepare your ingredients and gather your food processor along with a thick slicer attachment. Boil water in the kettle, preheat the oven to 240°C/475°F/gas 9, and heat a lidded casserole pan on high heat. Season 4 x 250g whole trout on a baking tray with sea salt, black pepper, and 1 tablespoon of oil. Quarter 1 lemon and add it to the tray, then place it on the top oven shelf to cook. Slice 600g of new potatoes using the food processor and place them in the casserole pan along with 1 litre of boiling water. Crumble in 2 chicken stock cubes, cover with the lid, and bring to a boil. Combine 2 teaspoons of jarred grated horseradish, 1 teaspoon of English mustard, juice from ½ a lemon, and a pinch of salt in a bowl; swirl this mixture into the yogurt. Slice 2 little gem lettuces and finely chop the top leafy half of 1 bunch of fresh mint. Toss 1 bunch of thyme in 1 teaspoon of oil, then sprinkle the sprigs over the trout along with 40g of flaked almonds. Place a piece of pancetta over each fish and bake until golden and crispy. Stir in the lettuce, mint leaves, 300g of frozen peas, and 200g of frozen broad beans into the potato pan. Season to taste, cook for a couple of minutes, and serve with the crispy trout and mustard sauce.

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