Served with a light watercress, mint and crème fraiche sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
2 x 180g (6oz) Loch Trout fillets
1 lemon, halved
Good pinch salt
1 tbsp capucine capers
Small handful finely chopped mint
Small handful of watercress leaves
100g (4oz) crème fraiche
1 lemon, zested
- Fill a wide pan with about an inch of water in and bring to the boil, add the salt and lemon half, place the fillets in the water, simmer for 2 minutes then take off the heat and leave for 8 minutes for the fish to cook in the residual heat. Alternatively, the fish can be wrapped in foil with a splash of water and the lemon half and roasted in the oven 220°C/R7 for 7 minutes. Remove the fish then peel off the skin with two spoons
- Make the sauce by placing the capers, mint and watercress in a food processor and pulsing until smooth then simply mix into the crème fraiche with the lemon zest, season with salt and plenty of black pepper and serve alongside the moist poached fish.
Serving suggestion: Serve with a small handful of Jersey Royals, with butter and chives
Recipe and image courtesy of fish restaurateur Mitch Tonks and Sainsbury’s
Sainsbury’s is inspiring the nation to enjoy more fish this summer with #SwitchtheFish. Until 30 June customers will be encouraged to widen their repertoire by being offered a free portion of a ‘lesser known’ fish from when they ask for one of the ‘Big 5’ fish – salmon, tuna, haddock, cod or prawns – from one of the 400 fish counters in their supermarkets. They will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. Ask in store for details.