2 trout fillets, 250g broad bean, edamame, pea mix (frozen is fine), 70g rocket, 1 large lemon, Fino extra virgin olive oil, sea salt and black pepper – serves 2

Place the broad beans, edamame beans and peas in a saucepan of water and bring to the boil – simmer for 3 or 4 mins until cooked. Immediately drain, retaining the cooking water, and immerse the beans and peas in cold water for a minute. Drain. Put the bean and pea mixture into a whizzer along with the zest and juice of half the lemon, a glug of olive oil and some seasoning. Whizz to a mash. If it is too thick add a slug of the cooking water.

Meanwhile brush the trout fillets with olive oil and season with sea salt and black pepper. Gently pan fry for about 3 mins on each side or until cooked to your liking. Top with remaining lemon zest when cooked.

Toss the rocket in Fino olive oil, the remaining lemon juice and sea salt and serve immediately.

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