Serves 2
Ingredients
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
Method
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