Flavoursome fish

Serve up a summer treat

These two fish dishes are perfect for a light lunch or supper. Smoked trout works beautifully paired with the eastern European flavours in this month's recipe from Riverford Organics. The result is a substantial salad with a delicious nutty crunch from the dry-roasted buckwheat.

Firm and meaty, monkfish is now a popular sight on restaurant menus. It keeps its shape when cooked and has great depth of flavour. It is best kept simple – Donald Russell’s quick-and-easy
salad is just the thing.

Beetroot, smoked trout and toasted buckwheat

Serves 4

Beetroot, smoked trout and toasted buckwheat

Beetroot, smoked trout and toasted buckwheat

Ingredients

  • 200g smoked trout
  • 200g buckwheat
  • 4 tsp caraway seeds
  • 5 raw beetroots, peeled and coarsely grated
  • Finely grated zest and juice of 1 orange
  • 6 tsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 cucumber, deseeded and sliced
  • 12 radishes, thinly sliced
  • 2 tbsp dill, chopped
  • Sea salt and freshly ground black pepper
  • 4 tbsp crème fraîche
  • 2 tbsp grated horseradish
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon

Method
Dry roast the buckwheat in a wide non-stick pan with the caraway seeds until golden brown and fragrant, then allow to cool. Mix the buckwheat with the grated beetroot, orange zest and juice, balsamic vinegar and olive oil, and season well with the salt and pepper.

Spread the buckwheat mixture over a large plate, break up the trout into small pieces and arrange over the top, then scatter the cucumber over.

To make the dressing, mix the crème fraîche with the olive oil, lemon juice and horseradish and season well, and drizzle over the salad. Finally, sprinkle over the radishes and dill.

Place a regular order with Riverford Organics and receive a free Riverford Farm cookbook, worth £16.99.

Full details

 

Wild monkfish with vegetable salad

Serves 4

Wild monkfish with vegetable salad

Wild monkfish with vegetable salad

Ingredients:

  • 4 monkfish fillets
  • Olive oil
  • Lemon juice
  • Sea salt
  • 1 carrot
  • 1 red apple
  • Half a leek
  • A handful of rocket leaves
  • Salt and pepper

Method
Drizzle the monkfish fillets with oil and lemon juice, season with a little salt, and set aside.

To prepare the vegetable salad, slice the carrot using a peeler into thin strips, core the apple and cut into wedges, and chop the leek into thin slices. Mix together with the rocket leaves, drizzle with olive oil and lemon juice, and season to taste with salt and pepper.

Grill the monkfish fillets for 6-8 minutes. Once cooked, place alongside the salad. Serve with hot garlic bread.