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Posts Tagged ‘trout’

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***


Tamarind trout with three-herb and orange couscous salad.

In Recipes on April 26, 2009 at 22:20

trout and couscous

In today’s Observer Food Monthly were a few Nigel Slater recipes for couscous, and one in particular looked like it would go well with some fish we had in the fridge.  The mixture of herbs and orange suggested quite a light and fresh dish, and so we went with quite a strongly flavoured marinade for the fish.




Two trout fillets (£2.50)

Tamarind paste, 2 tbsp, (£0.35)

Coriander, handful, finely chopped (£0.15)

Ground cumin, 2 tsp

Ground coriander, 2 tsp

Hot Chilli powder, 2 tsp

Large garlic clove, crushed

Salt, a good grind

Lemon slices, to garnish


100g couscous (£0.10)

Boiled water

Orange (£0.20)

Mint, few leaves

Parsely, handful

Coriander, large handful

Lemon, juice of one (£0.30)

Total cost: £3.60 (not including all the spices and herbs, which are either free from the garden or too small to calculate!)



The fish would need marinading for a good 30 minutes, and so this was prepared first.  After mixing the tamarind paste with a dash of water to loosen it up a bit, we added the herbs and spices, as well as the garlic which was well crushed.  When it was all mixed together the fish were laid on a plate and coated with the mixture.

After 30 minutes the fish were put skin down into a moderate grill for about 10-12 minutes.  I put some foil on the grill to stop it getting covered in burnt fish, which can be a pain to clean!

While the trout was getting its grill on, the couscous was made.  Usually we just put the required amount into a bowl and just cover with boiled water, and then cover for 5-10 minutes to allow it to be absorbed.  While waiting, the herbs were finely chopped and combined, and the orange peeled and chopped into smallish pieces.  The smell of the herbs at this point suggested it was going to taste delicious.  After fluffing the couscous with a fork, the herbs and orange pieces were added to it, along with the juice of a lemon and a good grind of salt.  The trout by this time was smelling amazing, and after taking it out of the oven it was ready to serve, and more importantly, to eat!  It tasted delicious, and there was even some couscous left over for lunch tomorrow.


Washing up count: chopping board, knife, 2 bowls, teaspoon, table spoon = 6.

***supper diem***