As recipes go, this trout, greens and cashew mayo combo was the one that got the most "wow this tastes amazing" comments during this food show season.
It's a simple, yet impressive, dinner that can be thrown together in 10 minutes so it was almost too good not to share.
The trout can be swapped for almost any other firm fish but do make sure it's a responsibly sourced one.
Ingredients (Serves 2)
2 trout fillets
greens & peas of your choice (a mix of spinach and kale is ideal)
organic butter to cook
For the cashew mayo:
1 cup of cashews, soaked in water overnight or for at least 2 hours
1 teaspoon of raw apple cider vinegar
2 teaspoons of wholegrain mustard
1/2 teaspoon sea salt
100ml of water
For the cucumber:
1/2 cucumber, halved lengthways then sliced
1 clove of garlic, crushed
1" piece of ginger, peeled and grated
a pinch of sea salt
To make the cashew mayo, drain the cashews, put all of the ingredients in a blender and blend until smooth. Add more water if required to reach the desired consistency. The end result should be thick and creamy, just like mayo.
For the cucumber, put all of the ingredients in a bowl apart from the ginger. Take the grated ginger and squeeze the juice onto the cucumber. Stir together until well combined.
To cook the fish, heat a pan on a medium heat, melt a knob of butter and cook the trout fillets skin side down for 3 minutes. Turn them over for another 2 minutes and set aside.
Add the greens and peas to the same pan, cook for a minute, squeeze over the juice of half a lemon and season well with sea salt and black pepper.
To serve, divide the greens between two plates, place the fish on top, add a good dollop of the cashew mayo and finish with crunchy cucumber pieces scattered over the fish.