Trout with Artichoke Purée

When someone says they have an easy to cook recipe the reaction is almost invariably that it must be boring. This simple trout recipe from Natoora goes to show that good food can be simple to prepare.

Ingredients:

For the purée:
500g Jerusalem artichokes
75ml double cream
80g butter
juice of 1 small lemon
salt and pepper

For the fish:
extra virgin olive oil
4 trout fillets
50g butter

How to make:

• For the purée, peel and chop the artichokes then place in a saucepan, cover with water and bring to the boil.
  
  
• Allow to simmer for around 8 - 10 minutes until tender.
  
  
• Then drain and puree them with the cream and lemon juice using a blender.
  
  
• Blend until smooth, then transfer to a saucepan with the butter, some salt and pepper.
  
  
• Keep warm until ready to serve.
  
  
• For the fish, heat the oil in a non-stick pan.
  
  
• Season well and when the oil is nicely hot, add to the pan, skin side down.
  
  
• Cook for 4 minutes until golden brown and so that the fish is nearly cooked.
  
  
• Turn the fillets over and add the butter.
  
  
• Cook for a further 1 - 2 minutes until cooked through.
  
  
• Now spoon the puree onto each plate, place the fish on top and serve with salad or seasonal vegetables.

www.natoora.co.uk