Once again everything remaining in the fridge find’s it way into a recipe for a late lunch, I love the different flavours and minimal fuss it took to prepare this meal, high in essential fatty acids the ocean trout comes from Hooked in greenwich a family run fish shop that also is a cafe and makes great salads, I have this habit of shopping for my client there and arriving just as they are carving up the trout or seconds after. It’s a very oily fish (much oily than salmon) and also has much more flavour.
The kale came straight from my garden and the sun-dried tomatoes from Sonia’s lebanese shop in Northbridge, bless you Sonia for your culinary advice and also recipes and delightful warmth.
1 piece ocean trout
sea salt and pepper to season
clarified butter or ghee to cook in
handful green beans trimmed
6 new potatoes, cut in half and boiled until al dente
handful sun dried tomatoes
1 clove garlic
1 cup chickpeas
Bring a pot of water to the boil and add the potatoes, cook for 8 minutes
Rub the salt and pepper into the skin of the trout
In a saute pan heat the butter or ghee gently and put the fish in skin down
When the potatoes are a minute off done throw in the beans for a quick blanch
Once the skin is crispy on the fish turn over (around 3 minutes) and cook until medium rare
Set the fish aside and add the garlic and cumin the the pan and gently fry, add the potatoes and press down with the back of a spoon or potato mash until flat and so they can soak up the flavour, add the kale, beans and sun-dried tomatoes and stir well.
Serve on a bed of salty chickpeas and put the fish on the top of the chickpeas