Trout With Ginger Sauce And Vegetables

I have become a real trout lover this year. I love the lighter taste (not fishy). Sounds silly, I know. Eating fish and not wanting the fishy taste but I know I am not alone.

• 4 x 6 oz. fillets of Trout, skin on
• salt,
• Olive oil.
• finishing lemon salt

Just before cooking the dry them off with a paper towel. Use a large pan big enough to cook all 4 fillets at once.

Put a small amount of olive oil in the pan and place the fish, skin side down in the pan slowly. Cook for about 4 minutes. Turn them over and cook for for 2 more minutes, removing them from the pan immediately. Lightly sprinkle finishing salt on while still warm.

Ginger Sauce

• 2 tbsp. minced, fresh ginger, peel removed
• 4 tbsp. chopped cilantro
• 2 tbsp. chopped scallions
• 2 tbsp. canola oil
• 2 tsp. sesame oil
• 2 tsp. soy sauce
• 3 tsp. rice wine vinegar
• pinch of salt

Mix everything except the salt in a bowl . Make sure you mix each addition well. Taste it and add a little salt as needed.

For vegetables, choose your most favourite, roasted beets and butternut squash, garden peas, carrots. Cook until tender.

To plate, put 3 tbsp. of  the sauce on the plate, spoon vegetables equally on 4 plates, place a fillet on top (remove skin) and drizzle  more of the sauce over the top.

You will love this. It is great for both family and company alike. All that is needed here now is a great Pinot Grigio