Creamy Chalk Stream Farm Trout Pasta

Ingredients

2 Chalk Stream Farm Trout fillets

120g Smoked Salmon belly trimmings

1 tbsp olive oil, plus 1 tsp if roasting

175g penne

2 shallots or 1 small onion, finely chopped

1 garlic clove, crushed

100ml white wine

200ml double cream or crème fraîche

¼ lemon, zested and juiced

½ small bunch dill, finely chopped

Method

Step 1

You can either steam or roast the trout, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.

Step 2

While the trout is cooking, boil the pasta for 10 mins until aldente, then drain, reserving 100ml of the pasta water.

Step 3

Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 minutes until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.

Step 4

Flake the cooked trout into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the trout in big pieces. Check the seasoning, infusing double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

Chermoula roast chalk stream trout with crushed peas, freekeh grains and ricotta

Ingredients

600gr Chalk stream trout (or salmon), skinned and pinned

130gr Chermoula

120ml Verdemanda olive oil

300gr Frozen peas, blanched for 1 minute, refreshed and roughly chop

50gr Freekeh grains, cooked according to packet instructions

15gr Preserved lemon paste

1 clove garlic, crushed

15gr Honey

10ml Chardonnay vinegar

½ Bunch mint, picked and roughly chopped

½ Bunch dill chopped

200gr Ricotta

Zest of 1 lemon + juice

1 Bunch of asparagus, ends removed, blanched and sliced into bite size pieces

½ Bunch of spring onions, washed and thinly sliced

Seasoning to taste

Method:

1. Marinade the trout in the chermoula for at least an hour.

2. Placed the trout in a preheated oven at 250 degrees for 10 minutes to char and then allow to cool and break into bite size pieces

3. Make a dressing by mixing the preserve lemon paste, honey, vinegar, 60ml olive oil, crushed garlic & seasoning

4. Mix the crushed peas, freekeh grains, dressing, juice of the lemon and chopped herbs together.

5. Mix the ricotta, lemon zest and 40ml olive oil together and season to taste

6. Assemble the salad by placing the crushed peas and freekeh on a platter, top with salmon, asparagus and spring onions and finally spoon the ricotta on the dish.

7. Dress with additional Verdemanda olive oil.