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Whole brown trout with chickpea piri piri salsa and summer vegetable hotchpotch
Serves 2 Starters and mains
Ingredients
- 2 x approx. 550g whole gutted brown trout, heads removed
- 2tbsp extra virgin olive oil
- 4 oregano sprigs
For the chickpea piri piri salsa
- 3tbsp extra virgin olive oil
- 125g banana shallot, finely chopped
- 1 long red chilli, deseeded and finely chopped
- 2 roasted red peppers from a jar, finely chopped
- 2 garlic cloves, finely grated finely grated zest 1 lime
- 1 x 200g can chickpeas
- 2-3tsp piri piri sauce
- 2tbsp chopped mint
- 2tbsp chopped oregano
For the summer vegetable hotchpotch
- 1 head corn on the cob
- 2tbsp extra virgin olive oil
- 25g salted butter
- 150g baby onions, peeled (pickling onions are good), or small shallots
- 2 garlic cloves, finely grated
- 150g thin green beans, tops trimmed
- 150g runner beans, sliced diagonally
- 150g shelled broad beans
- 150g shelled peas
Method
To make the chickpea piri piri salsa, heat the oil and gently cook the shallot for 4 minutes on a low heat. Add the chilli, red pepper and garlic, cover and heat for a few minutes. Mix in the lime zest. Drain and rinse the chickpeas in a colander and add them to the piri piri sauce. Mix in the chopped mint and oregano. Season to taste with sea salt flakes and freshly ground black pepper.
To make the hotchpotch, slice the kernels off the sweetcorn cob with a sharp knife and set aside.
Heat the oil and half the butter in a pan, add the onions, cover and cook over a low heat for 2 minutes. Add 1tbsp water and continue to cook for 5 minutes, until just soft. Stir in the garlic, turn off the heat and leave, covered.
Cook the thin beans in boiling
salted water for 2 minutes. Add
the runner beans and sweetcorn
and cook for 1 minute. Add the
peas and cook for 1 minute. If the broad beans are young and
sweet, add them to the pan for 1 minute. Otherwise, cook them in a separate pan, drain and pop
the skins off them and add to
the other vegetables. Drain all the vegetables in a colander and
refresh under the cold tap to stop
them cooking further. When ready
to serve, put the remaining butter
in the pan with the onions, add the
vegetables and, over a medium
heat, warm everything through for
a minute. Spoon into small bowls.
Preheat the oven to 220C/ 200C Fan/Gas 7. Rinse the trout and pat dry with kitchen paper. Spoon 1tbsp of the oil into a shallow baking tray and add the trout. Season the cavities and skin of the fish with sea salt flakes and freshly ground black pepper, add 2 oregano sprigs to each cavity and spoon over the rest of the oil.
Bake for around 20 minutes (depending on the size of the fish), until the skin is golden and the flesh flakes easily. Serve with the piri piri salsa and the bowls of vegetable hotchpotch.
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