Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
For the trout
- 1 tbsp olive oil
- 2 x 160g/5¾oz loch trout fillets
- salt and freshly ground black pepper
For the garnishes
- 1 small red onion, thinly sliced
- 2 tbsp sherry vinegar
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 50g/1¾oz fresh smoked chorizo, diced
- 1 tsp finely chopped red chilli
- 200g/7oz chickpeas, drained and rinsed
- 150g/5½oz sugar snap peas, sliced
- 1 cured chorizo, thinly sliced
- 1 tbsp finely snipped fresh chives
- large drizzle extra virgin olive oil
- salt and freshly ground black pepper
Method
-
To make the trout, heat the oil in a small frying pan over a high heat and season the trout fillets with salt and pepper. Place the fish in the pan, skin-side down, lower the heat and cook for about 7 minutes without turning the fish.
-
To make the garnishes, place half of the onion with 50ml/2fl oz water and half of the sherry vinegar in a bowl to pickle.
-
Heat the oil in a separate frying pan over a medium heat and add the remaining onion and the garlic. Fry for a couple of minutes then add the diced chorizo and red chilli. Fry for a further 2 minutes and add the chickpeas and sugar snap peas. Finish with the remaining vinegar. Season lightly with salt and pepper.
-
Place a frying pan over a medium heat and add the sliced chorizo. Slowly fry until the oils have released and the chorizo is crispy.
-
Divide the chickpea mixture between two plates and top with the trout fillets. Garnish with the pickled onion, a sprinkle of chives, the crispy chorizo and a drizzle of extra virgin olive oil.