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
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.
Wild monkfish with vegetable salad
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.
(24 October 2013)