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Pan fried trout with almonds, spinach & confit tomatoes (variation)

This light fish recipe is a delicious option for your main courses. It also would work with other types of fish. Try replacing the Trout with Seabass, Bream or Salmon and serve it with spinach and cherry tomatoes.

Pan fried trout with almonds, spinach & confit tomatoes (variation) – recipe

Ingredients

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For the confit tomato

  • Tomatoes 800.0 g
  • Olive oil 100.0 ml
  • Thyme 5.0 g
  • Garlic 10.0 g

For the trout

  • Trout 1.2 kg
  • Salt 1.0 g
  • Rapeseed oil 20.0 ml

For the spinach

  • Almonds 20.0 g
  • Spinach 2.0 kg
  • MEADOWLAND Professional 250g 20.0 g

To serve

  • Watercress 20.0 g
  • Banana shallots 20.0 g
  • Dill 5.0 g
  • Lemon 50.0 g

Preparation

  1. For the confit tomato

    • Preheat the oven to 90ºC.
    • Cut the tomatoes in half then pour over the oil and scatter over the sliced garlic and thyme leaves.
    • Spread the mixture out on to a tray and place in the oven for 2 hours, checking to make sure it doesn’t dry out.

  2. For the trout

    • Season the trout then heat the oil and lay in the trout fillets skin side down.
    • Cook for 3 min. then turn over and remove the pan from the heat to finish cooking the fish.

  3. For the spinach

    • Toast the almonds until golden then wilt the spinach in the MEADOWLAND Professional and garlic then toss in the almonds.
    • Remove from and drain off any excess water.

  4. To serve

    • Place the spinach on to a serving plate and sit the trout on top and place the confit tomatoes around.
    • Segment the lemon and flash under a hot grill then place on to the plate.
    • Chop the dill and mix with some of the olive oil from the tomatoes then dress the plate.
    • Peel and slice the shallots into rings and scatter over the trout.