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Trout with chorizo, chickpeas and pickled red onion

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Omar Allibhoy
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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