Griddled Loch Trout with asparagus, fennel and pecorino salad

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Griddled TroutIn need of some dinner party inspiration? Look no further than this fool-proof dish, ideal for a quick and easy but effective dish.

Preparation time: 35 minutes

Cooking time: 25 minutes

Serves: 2

What You’ll Need:

  • 6 by Sainsbury’s asparagus spears
  • 1 bulb of Sainsbury’s fennel
  • . teaspoon by Sainsbury’s fennel seeds (finely ground)
  • Juice of 2 Sainsbury’s lemons
  • 2x 180g Loch trout fillets
  • 50ml by Sainsbury’s olive oil
  • 1 teaspoon by Sainsbury’s Dijon mustard
  • Pinch of by Sainsbury’s ground cumin
  • 1 tablespoon finely chopped by Sainsbury’s fresh chopped tarragon
  • Pinch of by Sainsbury’s British white caster sugar
  • 50g by Sainsbury’s Pecorino Romano
  • Salt and pepper

What To Do:

  • Firstly prepare the vegetables for grilling:
  • Snap the hard ends off the asparagus and peel the skin from halfway down to the bottom
  • Prepare the fennel bulb by cutting off the green tops. Break off the hard outer layer then cut the bulb into 8 wedges by cutting top to bottom through the root
  • Bring a pan of lightly salted water to the boil and blanch the fennel for 3-4 minutes then add the asparagus and cook for 2 minutes, then drain and cool
  • Place the asparagus and fennel in a bowl and add the fennel seeds, half of the lemon juice, salt and pepper and a little olive oil and toss to coat
  • Then either grill the vegetables on a heated grill plate until marked and charred or roast them in a hot oven 220C for 10-12 minutes
  • Prepare the fillets by brushing the skin side with olive oil, sprinkle with salt and then place under a hot grill until the skin starts to crisp and blacken (around 5-6 minutes)
  • Make a light dressing by adding the sugar to the remaining lemon juice and dissolving, then add the mustard and olive oil slowly whisking together to make a slightly thick dressing, add the ground cumin and season well
  • Toss together the vegetables with the dressing and the tarragon
  • Lay this on a plate and place the fish on top. Lightly grate pecorino over the dish

Tip: You can also cut the fish into pieces and toss with the vegetables to make a rustic salad

New recipes available from renowned fish chef Mitch Tonks to mark the Sainsbury’s #SwitchtheFish campaign, all about encouraging the nation to expand their fish repertoire! 

On Friday 12th June, if a Sainsbury’s customer asks for one of the ‘big five’ fish – salmon, tuna, haddock, cod or prawns –  from one of the 400 fish counters in Sainsbury’s supermarkets, they will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. The alternative fish will also be on offer between 10th-23rd June.

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