My mum was a big influence, but I did grow up watching The Galloping Gourmet, Graham Kerr.
Ingredients
- 2 medium trout, washed well and gutted
- 50 g unsalted butter
- 50 ml oil
- 1 pinch salt
- 1 pinch ground pepper
- 500 g English asparagus
- 2 ripe large tomatoes
- 200 g cooked shrimps
Sauce
- small bunch tarragon
- small bunch chervil
- handful baby spinach leaves
- small bunch flat parsley
- 400 g mayonnaise
- dash water
- dash white wine vinegar
- 1 pinch ground pepper
- 1 pinch salt
Instructions
- Preheat the oven to 220C gas 7.
- Remove the backbone from the trout using your fingers and snap both ends.
- Season inside and out really well.
- Heat the oil and butter until foaming in a large ovenproof pan.
- Add the trout and then the asparagus around the fish.
- Once lightly browned, place the whole pan into the oven and cook for 8-10 minutes.
- Meanwhile, chop the tomatoes into small cubes, then add the shrimps and mix really well.
- Place the herbs into a liquidiser along with a little water, vinegar, pepper and salt and blitz until you have a brilliant green sauce.
- Once the fish is cooked remove it from the oven and lift it onto a plate, cover it with a piece of foil to rest.
- Check if the asparagus is cooked.
- Lift off the foil and, carefully remove the trout's skin, place the asparagus around the edge.
- Sprinkle with the chopped tomato and shrimp.
- Spoon over the green sauce and serve.
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Nutrition Facts
Roasted Trout with Shrimps Tomatoes & Asparagus
Amount per Serving
Calories
1823
% Daily Value*
Fat
173
g
266
%
Saturated Fat
31
g
194
%
Trans Fat
1
g
Polyunsaturated Fat
94
g
Monounsaturated Fat
43
g
Cholesterol
386
mg
129
%
Sodium
1524
mg
66
%
Potassium
1598
mg
46
%
Carbohydrates
16
g
5
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
53
g
106
%
Vitamin A
3425
IU
69
%
Vitamin C
31
mg
38
%
Calcium
180
mg
18
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
