By Chef Carl Dooley of The Table in Cambridge
Spring time is the best time to cook with ChalkStream Trout! I love pairing the clean trout flavor with green vegetables and herbs. The richness of the fish is also great with spice and acid. For this recipe, I used easy to find ingredients from the supermarket to make a delicious and easy dish.
1 cup whole milk yogurt
Kosher salt, to taste
4 tablespoons chopped pickled deli style banana peppers (or other pickled chilis)
2 pounds ChalkStream trout, cut into 4 pieces
2 tablespoons seasoning spice blend, preferably something Middle Eastern, such as zaatar.
1 lime, quartered
Chopped fresh cilantro
2 cups frozen or fresh peas
1/4-1/2 cup crushed pita chips
Heat oven to 300°F.
Mix yogurt with some salt and a splash of the pickle juice from the banana peppers. Set aside.
Season the fish with salt and spice. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan and when it’s hot, cook fish skin side down until skin is crispy and nicely browned.
Transfer the trout to a baking pan, keeping the skin side up. Place the baking tray with the trout in the oven and cook until warm. This will take only a few minutes.
While the trout is in the oven, heat the peas with a little oil and salt in the same pan that the trout was cooked in. To serve, spread the yogurt on the bottom of a serving plate and top with the trout.
Spoon the hot peas on top of the fish, garnish with the peppers, cilantro, and crushed pita chips. Squeeze the limes on top.
Recipes and photos by Carl Dooley, Executive Chef of The Table in Cambridge
Six Single Serving Portions (a great value!) — 4.5 oz portions, individually vacuum-packed and super-frozen
The birthplace of fly fishing, the Test and Itchen Rivers of Hampshire, are world-famous for producing the finest English rainbow trout. Taste for yourself why Jamie Oliver thinks ChalkStream Trout is one of the greatest artisan farms in the UK (video below).
ChalkStream is also available cold or hot smoked.