Pan Fried Ocean Trout with Spinach & White Wine Sauce

Serves 2




200g snow peas, trimmed

1 cup frozen peas

2 x 180g portions Ocean Trout, skin removed

Flake salt, fresh ground black pepper

2 tbsp olive oil

1 eschallot, finely diced

1 clove garlic, finely chopped

1 cup white wine

4 sprigs lemon thyme

1 cup cream

Handful flat leaf parsley, finely chopped

Large handful baby spinach leaves

1 lemon, cut into wedges




Bring a medium saucepan of salted water to the boil

Add the snow peas and peas and blanch for 30 seconds

Drain, refresh under cold water and drain well. Set aside


Season the Ocean trout with salt and pepper

Preheat a large non-stick frying pan over a medium/high heat

Add the Ocean trout, cook for 1 minute

Reduce the heat to medium and cover the pan with a lid

Continue to cook for 3-4 minutes, with the fish still rare in the middle

Rest on a plate

Return the pan to a medium heat

Add the eschalot and garlic and cook for 30 seconds

Add the wine and thyme, turn the heat up to medium/high and reduce by half

Add the cream and reduce by half again

Remove from the heat and stir through the butter

Add the spinach and parsley to wilt the spinach

Return to a low heat and add the fish to the pan, spooning the hot sauce over the fish

Gently stir through the peas and snow peas to warm through

Serve with the lemon to squeeze over

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