A simple dish that’s not only delicious but supports the #ShoutOutForBritishTrout campaign. Here’s how to make it…
Serves 2
Ingredients
2 trout fillets
2 tbsp coriander seeds
Juice 1/2 lemon
Tenderstem Broccoli, to serve
For the chimichurri sauce
1 small bunch coriander finely
chopped
1 small bunch parsley finely chopped
1 clove garlic grated
5 tbsp extra virgin olive oil
Juice 1/2 lemon
Salt and pepper
1 red chilli finely chopped
1 tsp oregano
Method
Toast the coriander seeds in a dry frying pan for 1 minute until they begin to give off an aroma.
Place in a pestle and mortar and crush to a rough powder.
Coat the trout in the coriander seeds with a pinch of salt and pepper.
For the chimichurri
Mix all ingredients together, adjust seasoning to taste.
To cook the trout
Heat a non-stick frying pan over a medium heat, fry the trout skin side down for 2- 3 minutes or until the skin is crispy.
Flip and cook for another 2 minutes until a crust forms.
Squeeze in some lemon juice, then turn off the heat.
Serve with broccoli and then drizzle over the sauce.
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