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Grilled Trout with Braised Peas and Mustard Mash

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Ingredients

3 Butter Butter
150 ml ml Cream Cream
1 dash dash Pepper Pepper
8 Potato Potato
(peeled and halved)
1 dash dash Salt Salt
1 Vegetable Stock Vegetable Stock
(vegetable)
1 Lettuce Lettuce
(washed and shredded)
300 g g Peas Pea
4 Spring Onions Spring Onion
1 packet packet Trout Trout
1 tbsp tbsp Mustard Mustard

Grilled Trout with Braised Peas and Mustard Mash

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25 min
(2)

Method

With its grilled fresh fish & crisp vibrant greens, this dish is bursting with goodness.Serve with mash or plain boiled potatoes... and for a bit of extra indulgence, a spoonful of sour cream on the side.

  1. Preheat your grill and set the potatoes on to boil.
  2. Brush a tray with a little olive oil. Add the trout fillets, skin side down, then season with salt & pepper. Drizzle with a little olive oil and grill for around 8 minutes, or until cooked through. Flake gently with a fork.
  3. Meanwhile, bring the water and stock cube to the boil and add the peas. Put a lid on the pot bring back to the boil and simmer for 2 minutes. Add the spring onions, lettuce & 1 tbsp of the butter and cook rapidly for no more than 1 minute.
  4. Heat 1 tbsp of the butter with the milk in a small saucepan. Mash the potatoes then add the warm milk and mustard and beat well. Add the remainder of the butter just before serving.
  5. Transfer the braised peas & lettuce to a warm dish and top with the flaked trout. Serve with the mustard mash.

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