fish

roasted trout and artichokes with almonds, breadcrumbs and mint

servings
4

method

I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions — so good — and a nice squeeze of lemon juice. I came up with this recipe using preserved artichoke hearts from my local deli. In the picture I’ve used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and filet the fish for you.

Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes – watch them carefully as they don’t take long – then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint. Take the crusts off the ciabatta and whizz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts, and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 filets on top of the breadcrumb mix, skin side up, laying a bacon rasher along the top of each one, and secure with the string. Sprinkle the thyme over the top and any excess filling around the tray.

Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the crème fraîche generously with salt and pepper and add a little lemon juice.

When the fish is ready, cut the string and serve the filets with a nice drizzle of crème fraîche and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.

• from Jamie's Kitchen

ingredients

• extra virgin olive oil
• 8 x 200g/7oz trout fillets
• 1 good handful of almonds, blanched
• 1 bunch of fresh mint, leaves picked
• 1 ciabatta, preferably stale
• zest and juice of 2 lemons
• 1 clove of garlic, peeled and finely chopped
• 16 marinated artichoke hearts, drained and sliced
• 4 rashers of smoked streaky bacon
• sea salt and freshly ground black pepper
• 1 small handful of fresh thyme, leaves picked
• 5 tablespoons crème fraîche or fromage frais

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tried this recipe or a similar one? share your tips...

1. by THE linda walton on Sun 02 Oct 2011 @ 19:04

2- dearest linda, very well done for being able to cook and for sharing that information on a cooking website! our heartiest congratulations! If you dont like the recipe, dont cook it!

2. by kate on Sat 11 Jun 2011 @ 18:39

I love cooking,,,,,,

3. by linda walton on Sat 11 Jun 2011 @ 06:22

This looks like it would taste wonderful but it is full of fat and chemicals.<br /> The sulfites in the marinated artichokes, the nitrates in the bacon, the artificial levening in the bread plus all the fats in the olive oil, bacon fat, the bread and creme fraiche leave me wondering if a hamburger might not be as healthy. Your recipes don't come with nutritional information. The portion sizes seem huge. If I read correctly each serving is 14 oz. of trout covered in flavourful but fat filled ingredients. I cook three meals a day from scratch, usually with locally grown ingredients and am looking for some tips on healthy ingredients and portion sizes.

4. by Avanti on Mon 21 Sep 2009 @ 05:33

made this today with steelhead trout, DELISH! thanks jamie you da best!

5. by Will on Mon 23 Mar 2009 @ 14:15

Cooked this for my wife on Valentines Day a couple of years ago...it was a real winner. Think it's time I pulled it out again...

6. by Karena and Dave Teves on Sat 31 May 2008 @ 05:25

Jamie,
Thank you. This was a fabulous recipe to use when my step-father came home this morning with a fresh trout from the Madison River in Montana, USA. Used Greek yogurt instead of creme fraiche, because there's not much of that around here. Perfect and delicate; the stuffing didn't overpower the fish at all. Thanks!

7. by jdub on Tue 01 Jan 2008 @ 18:36

This one's a keeper - marinated artichokes add magnificent taste and texture. Try lining the baking pan with aluminum foil - skin sticks to the foil like glue allowing the filet to be lifted off cleanly with a spatula.

8. by mini me on Sat 13 Oct 2007 @ 02:59

sounds nice, simple, yet a tas confussing

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