Taking Care of Mum!

Treat your Mum to something really special this Mother's Day. Go that extra mile and chef up this gorgeous and sophisticated dish from the British Trout Association.

Trout is high in Omega-3 oils and low in fat, so putting it on your family's menu once a week helps keep Mum and the rest of the family heart-healthy and brain-healthy.

As if that's not enough, the benefical oils found in oily fish such as trout have been shown to alleviate depression, high blood pressure, as well as the risk of Alzheimer's disease, to name but a few - so take care of Mum this Sunday and banish her blues with a delicious fish dish that will do her heart, her waistline and her taste buds good!

pan fried trout with st. clement's sauce
a tangy sauce cooked with pan fried trout

serves 4
preparation times: 20 minutes
cooking time: 25 minutes
standing time: 10 minutes

for the rosti
450g/1 lb potatoes
1 red onion, peeled and finely sliced
1 egg, beaten
sea salt and black pepper
vegetable oil for shallow frying

for the spinach
450g/1lb small spinach leaves
4 tbsp soured cream
pinch ground nutmeg

for the trout
juice & rind of ½ lemon
juice & rind of 1 orange
2 tbsp runny honey
½ tsp Dijon mustard
4 x 115-150g/4-5oz trout fillets
2 tbsp olive oil
25g/1 oz butter
1 tsp finely chopped parsley
sea salt and black pepper

Finely grate the potatoes and place in a bowl of water for 10 minutes. Drain and squeeze out all excess water Mix with the onion and egg. Season and stir well.

Heat a little oil in a large frying pan and place four mounds of potato mixture in the pan. Press down on each with the back of the spoon and cook gently for 15-20 minutes, turning once. Pre-heat the oven to 180° C/ 350° F/ Gas 4 and keep the rosti hot in the oven whilst cooking the fish.

Cook the spinach in a large pan covered with a lid for 3 minutes. Stir in the sour cream and ground nutmeg. Season and keep hot.

Mix together the lemon and orange juices with the mustard and honey. Season the trout and heat the oil and butter in a pan. Add the fillets, skin side uppermost and sear for a few minutes. Turn the fillets over and cook for a further 2 minutes. Pour the juice mixture over, scatter the rinds on top of the fish and cook for a few more minutes.

Arrange the rosti cakes and spinach on plates, and top with the fish. Whisk the sauce in the pan and drizzle over the fish. Serve garnished with finely chopped parsley.

Please credit the British Trout Association
www.britishtrout.co.uk

British Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel: 0131 472 4080    Fax: 0131 472 4083     E-mail: mail@britishtrout.co.uk