INGREDIENTS
For the roasted broccoli
250g purple sprouting broccoli or English tender stem broccoli
2 tbsp light olive oil
For the trout
25g unsalted butter
1 tsp sunflower oil
4 x 150g sea trout steak, skin on & pin-boned
2 tsp green peppercorns, in brine drained
1-2 tbsp vermouth
100ml double cream
1 tbsp chives, very finely chopped
2 tbsp stock
To serve
Pink Fir, Charlotte or Anya potatoes, boiled and tossed with parsley & butter
Maldon sea salt & freshly ground black pepper
Recipe continues
METHOD
Heat the oven to 220˚C.
Blanch the broccoli in boiling salted water for 1-2 minutes. Drain well then toss with the oil and plenty of seasoning. Tip into a heated baking tray and cook in the oven for 6-8 minutes.
Meanwhile heat a heavy-based frying pan and add the butter and oil. Season the fish really well and add to the pan skin side down. Cook for 1-2 minutes until the skin is really crispy.
Remove the fish from the pan and place on a baking sheet in the lower part of the oven and cook for a further 2-3 minutes.
Next make your sauce by adding the peppercorns to the fish pan. Allow them to just heat through before adding the vermouth. Let the alcohol to burn off before adding the cream. Bring to a gentle simmer then check the seasoning and stir in the chives.
Serve the fish on top of the roasted broccoli with sauce spooned over the top and some buttered potatoes on the side.