After a successful fly-fishing season it is no doubt that the family is looking forward to sampling this fresh fish, but instead of taking the usual route of baking your trout, we recommend elevating your dish with this delightfully creamy, Tuscan-style sauce for a filling dinner.
You Will Need:
- 900g of Fresh Caught Trout, Filleted
- 220g Baby Spinach
- 120g Sundried Tomatoes
- 96g Hard Italian Cheese (like Parmesan), Grated
- 280g Heavy Pouring Cream
- 1 tsp Paprika
- ½ tsp Black Pepper
- ½ tsp Salt
- 3 Cloves Fresh Garlic, Diced
- 3 tbsp Butter
- 2 tsp Plain Flour
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Chilli Flakes, Optional
- Salt and Pepper to Taste
Serve with: crusty fresh bread, rice or atop al dente fettuccine.
Get Cooking:
Pre-heat a frying pan to medium heat.
Season the trout fillets with paprika, salt and pepper before placing, skin-side down, into a well-oiled pan. Sear the fish for approximately four minutes on either side. Keep an eye when cooking skin-side down and adjust the heat so the skin doesn’t burn.
Remove the fish from the pan, discard the excess oil and then place the butter, minced garlic and flour into the pan.
Turn the heat down to low before adding the cream, sundried tomatoes and the remainder of the spices.
Add the baby spinach so it starts to wilt and stir the mixture for five minutes.
Now add the hard cheese and keep stirring until the cheese dissolves into the sauce. Season with salt and pepper, to taste.
Add the fish back into the pan and drizzle the sauce over the fillets.
Serve with crusty bread, like ciabatta, or atop rice or pasta.
Recipe adapted from dudethatcookz.com