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Posts Tagged ‘sage’

Sage and mustard trout on a bed of veg, with Citrus smoothie for dessert.

In Recipes on May 19, 2009 at 15:03

trout and anya potatoes

***Supper diem Soundtrack: Jason Lytle – new album***

This meal was a response to the Guardian food blog post that encouraged readers to engage with their dinner for a fiver idea. The sage and mustard flavours go really well with the trout, and the potatoes and beans have their own chilli butter dressing. After some strong flavours with the fish the smoothie cleanses the palate with some subtle citrus, with an added zesty bite.

And it all comes in at less than £4 for two people which can’t be bad!



Trout: (£1.95)

2 trout fillets @ £1.67

teaspoon dijon mustard @ £0.10

2 teaspoons sage, chopped (free from the garden)

1 teaspoon mint, chopped (free from the garden)

half a lemon @ £0.13

good grind of pepper @ £0.05

Vegetables: (£1.03)

250g anya potatoes, sliced lengthways into 3-4 strips @ £0.25 (£1 for a 1kg bag)

100g dwarf green beans, trimmed @ £0.33 (a third of a £1 bag)

half a green chilli @ £0.15

teaspoon of capers, drained, @£0.15

25g butter @ £0.15

Smoothies: (£0.99)

one orange @ £0.30

one banana @ £0.25

half a lime @ £0.09

the rest of the lemon juice from above

half a cup of milk @ £0.10

half a cup of low fat yoghurt @£0.20

tablespoon of sugar £0.05

3 ice cubes, free!

Total Cost: £3.97



Make the coating for the trout using a teaspoon of mustard and the roughly chopped sage and mint. Add one squeeze of your lemon half, saving the rest for the smoothie. Also add a tablespoon of water and a grind of pepper. Taste and adjust water according to palate, but the hotter the better.

Prepare the vegetables and place in a steamer over a medium heat, and cook for 10 minutes.

Coat the trout with the sage and mustard mixture, before putting under a medium grill for 10 minutes.

While those are cooking also melt the butter in a pan with the finely chopped green chilli and capers. Keep warm.

Make the smoothie by combining all of the ingredients and blending together (I just used a hand held blender). Pour into serving glasses. Use a zester or fine grater to harvest some zest from the lime, lemon and orange peel and sprinkle on top. Place in the fridge until you are ready to eat it.

Once the vegetables are cooked arrange on your plate before drizzling on the chilli butter. Lay the trout fillet on top, adding another grind of pepper if you wish.

Easy peasy!


Washing up count: loads…

***supper diem***