- Serves: 2
- Prep: 25 minutes
- Cook: 1 minutes
- Difficulty: Easy
2 portions Steelhead trout (140-160g each)
2 tbs coarsely chopped mint
1 tbs chopped shallot,
1 small red chilli, seeded and chopped
1 tbs capers
25ml red wine vinegar or lemon juice
75ml extra virgin olive oil
400gm new potatoes
1 bunch asparagus
A quick and delicious meal with the exceptional Steelhead Trout fillets from Scotland. Paired with asparagus and new potatoes with a mint caper dressing and added chilli to give it a slight kick.
- Mix the mint, shallot, chilli, capers and vinegar then stir in the olive oil and set to one side.
- Wash and cook the new potatoes for 12-15 minutes, and cook the asparagus too in boiling salted water for 5 minutes.
- In a suitably sized pan, heat some water to a gentle simmer. Add a good pinch of salt and the trout fillet and poach gently for 7-8 minutes or until just how you like it.
- Lift fillets from the pan onto main course plates and arrange the potatoes and asparagus on the plates too then spoon over the dressing.