Steamed Trout, Salsa Verde & Courgetti

Trout & Salsa Verde

This recipe accompanies my article Detox: Fact or fiction? which features in my What’s the Evidence? series.

You’ll Need (Serves 2)

  • 2 trout fillets, about 200g – 250g
  • 2 courgettes, spiralized

Brazil nut salsa verde

  • 8 brazil nuts, roughly chopped
  • 1 ½ tbsp capers, rinsed and drained
  • 1 small garlic clove, crushed
  • 10g mint, finely chopped
  • 20g basil, finely chopped
  • 20g parsley, finely chopped
  • 2 anchovy fillets, chopped
  • 2 tsp mustard, Dijon or wholegrain
  • 3-4 tbsp good olive oil
  • pinch of salt

Trout & Salsa Verde

Step-By-Step

  1. I love to hand chop salsa verde as I find the chunky texture pleasing but if you have a small blender and don’t have the time to languish, whizz everything up – but not to a puree, try to keep some texture. Make sure the nuts are chopped well before you whizz.
  2. To steam the trout: place the fillets skin side down on a piece of baking paper in the steamer (otherwise it sticks), and steam at a gentle simmer for around five minutes, until cooked through. Timings will depend on thickness, so ensure to check it’s cooked prior to taking it out.
  3. In a frying pan, sauté the courgetti in a little oil for just a few minutes to soften it, then toss with the salsa and top with the trout.

 

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