Cook Your Catch: Trout With Leek Carbonara
Phil Cross brings you a carbonara recipe that goes perfectly with rainbow trout…
Trout with carbonara sauce is one of my favourite quick and easy dinners. Several years ago I followed a recipe that suggested using a variety of sea fish. A little over complicated, I experimented with different ingredients and, being a keen fly fisherman substituted sea bass with rainbow trout. The end result is a very tasty dish but, feel free to experiment yourself, it’s the fun of cooking – enjoy!
Ingredients (serves two):
• 1 medium to large trout filleted (around 900g – 1200g)
• Salt and pepper
• 2 large knobs of butter
• Flour for dusting
• Olive oil for cooking
• 200g of pancetta or lardons
• 3 medium leeks cut into slices
• Double cream (150ml / 5fl oz)
• 2 tablespoons of grated parmesan cheese
• French beans
• Heat a large saucepan and add the pancetta. Fry for a few minutes until golden, then spoon the pancetta into a dish, keep warm. Pour away the excess fat in the pan. Add a large knob of butter and, once melted, stir in the leeks along with 3 tablespoons of water. Cover and allow the leeks to steam for several minutes until tender.
• Pour the double cream over the leeks and simmer until lightly thickened, then add the parmesan cheese and pancetta. Simmer gently whilst cooking the trout.
• Dry the trout fillets on kitchen paper, season with salt, pepper and lightly dust the skin with flour. Heat (moderate) the olive oil in a non-stick frying pan and add the other large knob of butter. Once it begins to sizzle, place the trout in the pan skin down. After four minutes turn the fillets over for a further two minutes or until cooked through.
• To serve place the leek carbonara on plates and place the trout on top skin down.
• You may also wish to add a side portion of French beans or another green vegetable.
• Double cream can be substituted with Crème Fraiche
• French beans may be replaced by any other green vegetable such as broccoli or samphire
• If you have not filleted trout before then take a look at YouTube. There are some good methods shown and it’s easier than you think.
• Excellent with a glass or two of Bordeaux dry white!
Phil Cross was brought up in rural south Leicestershire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realised it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis.