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Surf ‘n’ turf trout with lemon and chive crushed potatoe

When you think of fish and potato you probably think of cod and chips but we have an amazing (and healthier) alternative for you. We use amazing rainbow trout wrapped in salty parma ham and serve it with light, zesty crushed new potatoes.

Ingredients & RecipePrint
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Ingredients

  • new potatoes (400g)
  • 5 tbsp of olive oil
  • 2 rainbow trout fillets
  • a pack of parma ham (4 slices)
  • a handful of chives
  • 1 lemon (plus another for wedges)
  • a knob of butter
  • a few handfuls of washed spinach (200g)

Recipe

chuck the potatoes into a pan of cold salted water, heat and boil for about 15 minutes from boiling until very easy to pierce with a knife.
preheat a grill to the highest heat (don't leave it unattended!)
check the fish for bones and remove any.
season and wrap the trout fillets tightly in 2 slices of parma ham each.
finely chop the chives.
drain the potatoes. Return to the pan on a low heat and dry them out for a minute.
pour in the olive oil, chopped chives and zest of the lemon into the pan, then gently crush the potatoes with a masher and season with salt and pepper.
place the wrapped trout under the grill, cooking for 2-3 minutes on each side, until the ham is crispy and fish just cooked.
heat a knob of butter in a frying pan and add the spinach.
fry quickly for a minute and add a pinch of salt and pepper.
toss the wilted spinach in the butter then squeeze over the juice of the lemon.
serve the spinach on a bed of the crushed potatoes and balance a trout fillet on top.

serves 2

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Surf ‘n’ turf trout with lemon and chive crushed potatoe

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