TROUT with Spanish chorizo, chickpeas and cabbage
I love my trout, my grandfather (who I never met) use to fish it with his friends and we had a picture of him at home when I was a kid holding proudly a gigantic one with my mother aunt by his side. This small thing, knowing that he loved it and it was important to him probably made me love it as well. Here where we live in England we are blessed to get a very good Trout. This recipe is very quick to make but full of flavour and makes a perfect mid-week supper as well as a more impressive weekend treat, fish always do right!
INGREDIENTS
4 fillet of loch trout
25ml olive oil
1 fennel, finely chopped
1 Spanish onion, finely chopped
5 garlic cloves, thinly sliced
1 chorizo sausage, small dices
50g smoked bacon, small dices
1 tsp fennel seeds
1 tsp sweet smoked paprika
1 tbsp plain flour
½ Savoy cabbage, shredded
1 jar of cooked chickpeas, drained
500ml vegetable stock
Salt and pepper
4 sprigs of dill, chopped
Place a large frying pan over medium heat and pour the olive oil. Add the onion, fennel and fry for 5 minutes before adding the chorizo, the bacon and garlic. Fry for a further 5 minutes and add the spices and flour. Stir for 1 minute.
Pour the vegetable stock a little at a time while stirring to dissolve any possible lumps and add the cabbage and chickpeas. Let it simmer for 7 minutes. Season with salt and pepper, sprinkle the dill and serve.
Place a frying pan over high heat and let it get to temperature. Drizzle with a bit of olive oil and place the seasoned fillets of salmon skin side down on the pan. Bring the heat down to medium and let it cook for 4 minutes before turning the side and finishing it of for no longer than an extra minute. Place on top of the garnish and it is ready to be enjoyed, salud!
