So heres a funny thing. I bought some (what I thought were) trout fillets from the supermarket at the weekend with the intention of making this recipe with it. The fillets were nowhere near as skinny as trout fillets tend to be, but the packaging clearly said trout, so I thought I’d hit the jackpot and stumbled upon some kind of mammoth fish.
Really meaty trout, I thought. Bring. It. On.
But you know when you have a feeling that something just isn’t quite right? I’d never ever seen a trout fillet that looked so much like a bit of salmon in all my life. I even did a Google image search just to see if anyone had ever come across a bit of trout that was as fat as that. To no avail. Still, the packaging said it was trout, so I didn’t question it any further. Until today, when I cooked it.
As it turns out, my trout was unequivocally salmon. I know that trout and salmon are fishy first cousins, and it might be easy to get them mixed up, but I know salmon; we eat it every week. It goes in fish pies, it gets fried, poached, and stir fried. And today, it was masquerading as a bit of trout.
So what was going to be a recipe for trout on a bed of delicious earthy greens with bay, lemon and fennel, actually turned out to be salmon on a bed of delicious, earthy greens, with bay, lemon and fennel.
Give it a try, with salmon or trout, it will be lovely with both.
- 100g salmon fillet, skin on.
- 50g spring greens, finely shredded.
- 25g fennel, sliced.
- 1 slice of lemon
- 1 bay leaf
- Preheat your oven to 180 C.
- Tear off a big strip of tin foil - you'll need approximately 40cm, and lay it flat on the worktop, with the shiniest side down.
- Place the salmon fillet in the centre of the foil, and arrange the shredded greens either side. Then, scatter the fennel over the greens.
- Lay the bay leaf, followed by the lemon directly on the fish, and then add a teaspoon of water over the greens.
- Make a parcel by pulling the sides of the foil up and over the fish and vegetables, and scrunching it down, leaving a little room for the steam to circulate. Repeat at each of the ends. You'll be left with a little silver foil parcel that looks a little like an upright cornish pasty.
- Put your fish parcel on a baking tray, and into the oven for 12-15 minutes, or however long it takes for the fish to cook.
- Because salmon is an oily fish, you'll find you don't need any extra fat to cook it in - the juice from the lemon, and the teaspoon of water create plenty of steam inside the parcel.
- I served this with loads of green vegetables for me, and with buttery rice for my non-fasting family.
- This would work just as well with trout.