Roast trout, salsa verde and coleslaw

Friday - so, it'll be fish then ... no surprise there.  The beauty of this meal is that is suits everyone - the veg dodger likes coleslaw (albeit slathered in mayonnaise) and we all like fish.  I made a punchy salsa verde just to ring the changes, which wnet down well - I love the sharpness of the capers and cornichons chopped into the parsley and garlic - so dolloped on a load.  Others had a modest taste, but declared that it was surprisingly tasty.  This mix is firmly on the make again list.  It's also dead easy apart from some chopping.

Baby potatoes
Olive oil
Trout
Lemon
Spring onion
Red onion
Salt
Carrots
White cabbage
Cider vinegar
Sesame seeds
Parsley
Garlic
Capers
Cornichons

optional mayonnaise

1.  Parboil baby potatoes, then roast in olive oil.
2.  Put slices of lemon in the fish, fold them closed, drizzle with olive oil, roast covered in foil - for 30 minutes (about 160).
3.  Make the coleslaw - thinly slice onions, toss in a salad bowl, sprinkle with salt to start breaking them down.  Add julienned carrots (or grated) and finely shredded cabbage.  Toss gently and leave to stand.  After 10 minutes sprinkle on sesame seeds, splosh in some olive oil and a splash of cider vinegar.  Toss again, more throughly.  (at this point add mayonnaise/yoghurt if your household likes it - some of mine don't, so we have have it on the table for DIY concoction).
5.  Finely chop a pile of parsley with a small handful of capers and cornichons and a couple of garlic cloves.  Put the lovely green-ness into a bowl, add olive oil and stir until it looks and tastes right.
6.  Serve, scoff ... have seconds ... fight over last potato, leave leftover coleslaw for lunch tomorrow.

Cajun trout with roasted vegetables

Fish on Friday again - beautifully fresh trout from Paul the fish on Todmorden market - spices etc from The Mediterranean Pantry and veg available from Garry the veg.  I only wish Todmorden would provide some mediterranean style sunshine to go with this summery dinner.

Potatoes
Olive oil
Red onion
Courgette
Baby plum tomatoes
Mixed herbs
Garlic
Cajun spice
Trout

1.  Chop potatoes into 1" cubes, toss in olive oil and roast for about 50 minutes.
2.  Chop vegetables into even sized pieces, add chopped garlic and mixed herbs, toss in olive oil, and bung into the oven to roast, for about 45 minutes.
3.  Brush the trout with a paste made by mixing a tablespoon of cajun spice with olive oil - fry for a few minutes on each side - skin side first, in a hot pan.
4.  Serve, scoff

Pistachio and parmesan crusted trout

I'm sure I nicked this from somewhere, but I can't remember where.  Anyway, Paul the fish is back from his holidays and had some lovely looking trout - so I thought I would ring the changes a bit.  Served with steamed veg, heirloom tomato salad and baby roasties.

Trout
Egg
Parmesan
Pistachio kernals
Bread crumbs
Olive oil


1.  Start the potatoes off roasting in olive oil.
2.  Zizz together pistachio kernals and parmesan - mix with breadcrumbs.
3.  Whisk an egg.  Dip fish into egg, then breadcrumb mix.  Set aside to dry, and after 10 minutes repeat the process.
4.  Steam the veg, chop the tomatoes.
5.  Fry the fish on each side for a few minutes.

It was really tasty.

Baked trouts with almonds

Welcome back to the 70s!  I seem to be on a roll with this fish baking malarky at the moment, tonight's was trout circa 1973 with the addition of flaked almonds!

Still simple as .....

Olive oil
Potatoes
Celery
Carrots
Courgette
White wine
Garlic
Trout
Flaked almonds

1.  Wash and chop potatoes, par boil and then roast in olive oil, in a hot oven.  The potatoes will take about an hour - the fish 30 minutes tops.
2.  As the potatoes are roasting prepare the veg - peel and chop and toss in crushed garlic and olive oil.  Place in the bottom of another roasting pan.
3.  Lay the fish on top of the veg and drizzle with olive oil, splash a little white wine on the veg so that it helps create some steam.
4.  Bake fish for about 15 minutes, fling on flaked almonds and bake for 15 more minutes.

Scoff.  Absolutely delicious - check the fish after 20 minutes, you don't want it over cooked - the veg being al dente is no bad thing.

Roast trout ... yum ...

Got a really good deal on some fish this week, so bought some trout.  Simple treatment - but so, so, so delicious.

The timing for this dinner is ... start with the potatoes, chop and put on to boil - then put oiled tray in oven for oil to heat  - then prepare the fish, with slices of lemon in the cavity.

When the potato pieces have boiled for 5 minutes, drain and transfer to hot oil.  Turn, so that they have every surface coated in oil - put back in a hot oven.

After 20 minutes - put the fish, in an oven dish  - with oil and lemon into the bottom of the oven

- there are about 20 minutes to go now

Sautee finely diced celery in oliev oil.
Add crushed garlic and a splosh of white wine.
After 5 (ish) minutes add shredded cabbage to softenned celery.
Add a cup of frozen peas. Simmer, until all cooked.

Serve
Receive praise .