TUSCAN STYLE TROUT

Classic Tuscan dish – you can’t beat this creamy, cheesy sauce with sun dried tomatoes, olives and spinach.

Another inspired recipe by Sian @recipebreakout

Serves 2

Printable version

Ingredients:             

2 Fillet portions of fresh ChalkStream® trout 130g each

10 sun dried tomatoes quarters

A handful of nocellara /green olives

200ml of double cream

A good handful of Parmesan cheese

Some parsley to finish of

Method

Start by heating the oil in a pan, season the trout fillets and when it's hot, add them in, skin side down, for just five mins or so, to crisp up the skin a little. Remove and set aside.

Then in the same pan add a knob of butter and gently sauté the garlic for a minute or so with a good pinch of sea salt and the paprika. Then pour in the cream and allow it come to a simmer, before adding in the tomatoes, spinach, olives and cheese

Finally, once the cheese has melted, add the trout back in, flesh side down and allow to cook on a slow simmer for another 5 to 7 mins until the trout is just is just cooked. Finish with a squeeze of lemon and the roughly chopped herbs sprinkled over the top.