TROUT
4 x 120g Bibury Farm trout fillets
¼ handful of white blanched almonds
¼ handful of home grown mint, chopped
½ slice of white bread
Zest and juice of ½ lemon
1 garlic clove, crushed
3 marinated artichoke hearts, sliced
1 tbsp R Oil rapeseed oil
Salt and pepper
4 rashers of local smoked streaky bacon
¼ handful of fresh home grown thyme, chopped
2 tbsp Cotteswold Greek style yogurt*
COURGETTE CHIPS
2 home grown courgettes
2tbsp R Oil rapeseed oil
1 garlic clove, crushed
1 lemon, zested
10g breadcrumbs
25g parmesan, grated
DRESSING
1tbsp rapeseed oil
1 tbsp lemon juice
Salt and pepper to taste
SUMMER SALAD
Handful of freshly picked summer leaves or watercress
Handful of home grown fresh peas and pea shoots
6 cherry tomatoes
*From the Best of our Counties range from the Midcounties Co-operative
TROUT
1. Preheat oven to 220C (Gas mark 7)
2. Lightly toast the almonds in the oven
3. To make the stuffing blitz in food processor almonds, mint, bread and then add lemon zest & juice, garlic, artichoke with 1tbsp rapeseed oil and good pinch salt and pepper. Blitz again.
4. Lightly oil an oven tray and place 2 pieces of cooking string across tray
5. Place two trout fillets skin side down on the top of the string
6. Sprinkle the stuffing on top of the trout fillets and place the remaining trout fillets on top, skin side up. Lay the smoked bacon rashes along the top of fillets and secure with string. Sprinkle with thyme
7. Place in middle of pre-cooked oven for about 15 minutes until bacon is crisp
8. Serve with a spoon or yogurt flavoured with the cooked thyme, salt and pepper and a squeeze of lemon.
COURGETTE CHIPS
1. Preheat oven to 220C (Gas mark 6)
2. Cut out the centre of the courgettes and thinly slice them into chips
3. In a small bowl add rapeseed oil, garlic and lemon zest and mix
4. Roll courgette chips in mixture and put on parchment paper in a baking tray
5. Mix together the breadcrumbs and parmesan and spinkle on top of courgette chips
6. Cook the courgette chips for 12-15 minutes until breadcrumb topping is brown
DRESSING
1. Mix together rapeseed oil, lemon juice and salt and pepper.
SUMMER SALAD
1. Wash the salad and pea shoots
2. Blanch the peas in boiling water for 2 minutes & then plunge into cold water to preserve the colour
3. Cook tomatoes in oven for few minutes to soften
4. Mix salad, pea shoots and peas and sprinkle with dressing
TO SERVE
Sophia served her trout with courgette chips, summer salad & tomatoes and dash of yogurt dressing.
We’d love to keep you updated with our latest news