Special Valentine’s Supper

Chef has declared that he’d like to cook his favourite dinner for Valentine’s Day. Steak. Let’s just say I wasn’t consulted on this or asked if I had any preferences.  To be fair, it won’t just be any steak. There’s some strange looking fungi in the fridge that will be part of a sauce. Yummy!

I should add that we NEVER go out for Valentine’s Day. This is because Chef deems the over-inflated prices that restaurants charge for a reduced and often cheaper product to be on the heavy side of crazy. I’m more than happy about that because the food at home is better than what we get in most places. Besides, he’s an absolute nightmare to go to a restaurant with and more often than not, I tend to leave him at home! 

Last year, he and one of his best buddies colluded to surprise me and his friend’s wife with a delicious home-cooked meal at his friend’s house. The lobster was still twitching when I arrived! We had so much champagne that I can’t even remember what the main course or the dessert was!

So I’ve taken the opportunity to make myself a pre-Valentine dinner, just for myself! I love the FAGE Total Greek Yoghurt brand and after finding a recipe on one of the cartons, went to the website and printed off a few. So this recipe is another one from there.

My first mistake: I bought the trout as just a whole fish and forgot to ask the fishmonger to take the head and tail off and also to debone it. So my challenge today was to do that and I have to say, I did a decent job. The trick is that your knife needs to be VERY sharp and don’t be hesitant. Don’t forget to descale the fish too, otherwise it doesn’t make very nice eating!

Luckily, most supermarkets sell trout already filleted and if it isn’t, fishmongers, whether in the supermarket or independent, will always do it for you – there’s no charge.

Valentines Tip

Pan Roasted Trout with Creamy Prawn & Watercress Sauce

Rating: 3 but could have been a 4 – see my comments at the end of the recipe.

Categories:                       Dinner, Entertaining, Low Calorie

Cuisine:                            Modern International

Difficulty:                         Very simple

Time To Table:                15-20 mins (not including the boiled potatoes)

Makes:                              2 servings

Calories:                           344 per serving – if you stick to it the recipe!!!

CREDIT: This is another one from the Fage website.

 

Ingredients

150g Greek Yoghurt (I used 0% Fat) – you could use cream to make a naughtier sauce.

2 x 110g Trout Fillets (Remember to buy filleted ones, not like I did!)

½ tsp Smoked Paprika

1 tsp Pink Peppercorns (Crushed) – I didn’t have so used ½ tsp Black Peppercorns

2 tsp Sunflower Oil (I used Extra Virgin Olive Oil-this might impact the calorie count!)

200g Asparagus

5 tbsp White Wine or Dry Sherry – I went with the wine

50g Watercress, finely chopped

125g Raw Peeled Prawns – defrost if using frozen – I left the Prawns out

To serve: Boiled New Potatoes

Get your boiled potatoes on the go because the next bit doesn’t take long!

Pat trout with kitchen paper, then sprinkle with the paprika, peppercorns and 1 tsp of the oil. Rub all over.

Heat a frying pan until hot, add the trout fillets, skin side down and cook for 4 mins until the skin is golden. Don’t lift it early or it won’t by crispy.

Turn the fish over, cover with a lid and cook for a further 2 minutes.

Turn off the heat, remove lid and leave the fish to rest for 2 minutes.

Meanwhile, heat a griddle pan, or another frying pan if you don’t have a griddle pan. Brush the asparagus with the remaining oil and chargrill for 5-6 mins until just tender.

In a small saucepan, boil the wine rapidly for a few minutes until reduced to about 1 tbsp.

Add the chopped watercress and prawns. Cook for 2-3 mins until the prawns are cooked through.

Stir in the yoghurt and warm over a very low heat.

Plate the asparagus, top with the trout, then spoon over the sauce. Serve with the boiled potatoes.

The Verdict

I gave it a 3 because I felt that there wasn’t enough mention of seasoning. Also, you’d be starving with just only one fillet of trout. You’d need two per person and then extra vegetables to fill up with.

I used the 0% fat yoghurt and I think it was too sharp. It would need to be the full fat, or swap out for Crème Fraïche.

I felt that the Watercress needed a little more cooking. In fact, if I was going to refine it, then I’d blitz it with a blender.

 

Downloadable Recipe: 3-Pan Roasted Trout with Creamy Prawn & Watercress Sauce

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