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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 fresh fillets of trout
  • 180 g frozen peas
  • a handful of fresh mint leaves
  • 1 tbsp pickled beetroot, cubed
  • 2 radishes, sliced
  • a handful of feta cheese, crumbled
Pan Fried Trout with Minted Peas and Pickled Beetroot
Trout fillets with a fabulous combination of sweet and sour flavours!
Pan Fried Trout with Minted Peas and Pickled Beetroot Pan Fried Trout with Minted Peas and Pickled Beetroot

This might seem an odd combination of ingredients, but it works a treat... fresh succulent fillets of trout with a lovely pea puree and homemade pickled beetroot! Finished off perfectly with some crunchy slices of raddish and crumbled feta cheese! Try with some homemade chunky chips!

  1. Start with the peas and most of the fresh mint in a pan. Season with salt, add boiling water and cook for just a few minutes. Drain (retaining just a little of the cooking water) and then pulse with a hand blender until you have a pureed consistency
  2. Then brush your fish with olive oil and season well. Pan fry over a moderate heat for about three minutes on each side, until you have a nice crispy skin and the flesh is just cooked through
  3. In the meantime, gently warm through the minted peas, divide between two bowls and finish wiht the pickled beetroot, radish, feta and the last of the mint leaves
Pan Fried Trout with Minted Peas and Pickled Beetroot
Trout fillets with a fabulous combination of sweet and sour flavours!
Pan Fried Trout with Minted Peas and Pickled Beetroot Pan Fried Trout with Minted Peas and Pickled Beetroot

This might seem an odd combination of ingredients, but it works a treat... fresh succulent fillets of trout with a lovely pea puree and homemade pickled beetroot! Finished off perfectly with some crunchy slices of raddish and crumbled feta cheese! Try with some homemade chunky chips!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 fresh fillets of trout
  • 180 g frozen peas
  • a handful of fresh mint leaves
  • 1 tbsp pickled beetroot, cubed
  • 2 radishes, sliced
  • a handful of feta cheese, crumbled
  1. Start with the peas and most of the fresh mint in a pan. Season with salt, add boiling water and cook for just a few minutes. Drain (retaining just a little of the cooking water) and then pulse with a hand blender until you have a pureed consistency
  2. Then brush your fish with olive oil and season well. Pan fry over a moderate heat for about three minutes on each side, until you have a nice crispy skin and the flesh is just cooked through
  3. In the meantime, gently warm through the minted peas, divide between two bowls and finish wiht the pickled beetroot, radish, feta and the last of the mint leaves