This Little Pig had just finished a round of fabulous deliveries and was on its way back to LPHQ with its tummy rumbling. Seconds later this fine swine roared past Catalano’s seafood. This Little Pig squealed to a halt, did a somewhat illegal U-turn and was shortly back at Catalano’s trotting towards the door. 10 Minutes later with the light influence of Josh Catalano, this piglet had a bag full of rainbow trout and a vague idea of “I’m thinking I’ll stuff them or something?!”
Back at LPHQ things moved swiftly and soon there was celery being softened and creamy chat potatoes being tossed through butter and dill. Another piglet yelled, “I’ll go get some chardonnay” and the day really just escalated from there. This recipe is quick, delicious and relatively inexpensive and nothing says “WOW” more than delivering a giant pan of seafood to the table. However, there are two things one must never do when serving this dish. 1. Never serve this dish at a candlelit table. There are many tiny bones that can only be seen during daylight. 2. Referring to point 1 again, don’t feed this to your gorgeous granny if her eyesight isn’t great.
Don’t be put off though piglets, this meal is light yet filling and the side dish of potatoes actually rocked This Little Pigs world. So jump in and create this Rainbow Trout amazingness! Oink!
Rainbow Trout with Creamy Potatoes
Prep Time: 20 Mins. Cooking Time: 20 Mins.
Feeds: 4 Hungry Piglets
Ingredients For The Fish:
4 x Rainbow Trout – cleaned by your favourite fish monger - is that still a word?
1 x Basil Bunch
1 x Dill Bunch
3 x Garlic Cloves
2 x Shallots
6 x Celery Stalks
3 x Tbs Olive Oil
2 x Tbs Capers
½ x Preserved Lemon
1 x Tsp Chilli Flakes
Good handful of salt
½ x Cup White Wine
Ingredients For The Potatoes:
14 x Chat Potatoes
2 x Tbs Butter
1 x Garlic Clove
½ x Dill Bunch
How to Make Rainbow Magic
- Pat your rainbow trout dry and then massage a good amount of salt into the insides and outsides of your trout. Let him rest and recover.
For the potatoes:
- Peel your potatoes (14), cut into quarters and drop into a big pot of salted water.
- Finely dice your dill (1/2 bunch) and skin and very finely dice your garlic (1).
- Bring your potatoes to the boil and cook until soft in the middle, take off the heat and leave in the water until you are ready to serve.
For the Fish:
- Meanwhile finely dice your celery stalks (6), preserved lemon (1/2) and roughly chop your dill (1) and basil (1) - take off the stems.
- Skin and dice your garlic (3) and slice your shallot (2) into rings.
- Heat the olive oil (1 Tbs) in a large frypan.
- Drop in your shallot, garlic and ¼ of your diced herbs and stir until shallot is starting to turn translucent.
- Drop in your celery, capers, chilli flakes and preserved lemon and cook until celery is starting to soften.
- Pour in your 1/2 cup of white wine to deglaze the pan and allow to boil away for around 2 mins or until the wine is reduced by half.
- Take it all out of your pan and return the pan to the heat with the rest of your olive oil (2 Tbs), heat until hot to trot.
- Gently place into the pan your rainbow trout and cook for 3-5 mins on one side (the skin gets stuck and ruins the whole prettiness of it so don’t try and flip the cheeky fish) or until the trout is starting to gently flake apart at the touch of your trotter. (That's right piglets this trout only needs one side cooked - don't question it mmkay?).
- Take off the heat and allow to cool slightly in the pan whilst you attend to the potatoes.
- Drain your potatoes and return them to their pot with the diced garlic (1), butter (2 Tbs), a sprinkling of salt and diced dill (1/2 bunch). Mix well, allowing the potatoes to ever so slightly mash a little – it makes for a beautiful creamy texture. Pop into a gorgeous bowl for serving and top with a sprig of dill and a crack of pepper.
- Leaving your trout in the pan, take your lovely celery, shallot mixture and scatter frivolously over your trout, along with your freshly diced dill and basil.
- Ensure you place one small piece of basil over each eye that is visible, as the eye is a bit creepy and off putting to your diners. You can also cut off the head before serving if you've got some real lightweights in the audience.
- Serve with a good scrunch of pepper and a big squeeze of fresh lime juice. You can also decorate the pan with your lime pieces and get your guests to do the squeezing (how interactive piglets) and serve with a flourish.
- To eat, take your fork and remove the top skin off your trout by running it down the fish lengthways. Now tuck in dear piglets, it truly is a feast. Oink!