An easy meal for hot days
Recipe of the month, with Ann Murray
FEELING too hot and don’t know what to cook?
On some days – like the day I wrote this article, with the temperature hovering around 30C – I often feel I don’t know what to cook and I’m not really hungry.
Judging by the a few overheard comments in the supermarket, I wasn’t alone in this feeling.
So I hope my recipe for this month hits the spot for you when you are sweltering in the heat.
It looks pretty enough for a dinner party but is easy enough for a mid-week supper.
If you want to make it even easier, and your supermarket has a seal and cook in the bag facility on its fish counter, you can use that and just make the horseradish sauce and veg, to go with the fish. Easy peasy – and no fish smells in the kitchen!
A top tip on dealing with fishy smells – if you burn a candle in the kitchen when cooking fish, it helps to eliminate the odour. Any scented candle will do: it doesn’t have to be a so-called chef’s candle, which is usually more expensive.
Hope all that helps you next time you are in sweltering heat.
Rainbow trout with horseradish yogurt and balsamic beets
Sea salt and freshly ground black pepper
4 x 100g rainbow trout fillets, skin on
2 heaped tbsp natural yoghurt
1 heaped tsp grated horseradish for a real kick or creamed horseradish for a milder taste
4 cooked beetroots, quartered – optional
Knob of butter
2 handfuls of watercress, washed and spun dry
Extra virgin olive oil
Serve with boiled baby potatoes, roasted fennel and courgettes. Watercress as a garnish.
Here’s what you do:
1. First prepare the yogurt and beets. Using a small bowl, mix the yogurt and the horseradish with the juice of half a lemon and a pinch of sea salt. Taste to see if it’s to your liking. In a separate bowl, dress the beets with a good splash of balsamic and a little pepper.
2. Then put a large frying pan on a medium heat. Season the trout on both sides with a pinch of salt and pepper. Add a good glug of olive oil to the pan and let it heat up.
3. Once hot, put in the trout, skin-side down (you may have to do this in two batches). Press down on the fish with a fish slice, to help the skin crisp up. Cook for four minutes, jiggling the pan every now and then, and turning for the last 20 seconds or so to finish it off – you want to cook it about 90% of the way through on the skin side.
4. Place 2 fillets on each plate and top each portion with a good dollop of horseradish yoghurt, a spoonful of dressed beets and a little watercress. You could serve with boiled new potatoes.