cookTrout with dill and scandi slaw

From: Waitrose
SERVES 4

2 fennel bulbs, finely sliced
2 tbsp cider vinegar
8 radishes
65g gherkins
1 tbsp wholegrain mustard
100ml buttermilk
½ x 15g pack dill, roughly chopped
1 tbsp olive oil
4 English rainbow trout fillets

Preheat the grill to high. Put the fennel in a large bowl and toss with the vinegar, then set aside to steep. Finely slice the radishes and gherkins.

Combine the mustard, buttermilk and half the dill. Season, then toss into the fennel with the radishes and gherkins.

Line a baking tray with oiled foil, then sit the fish on top, skin-side down. Season, scatter with the remining dill and drizzle with the oil.

Grill the trout for 4–5 minutes, until the fish flakes easily. Serve with the slaw and some good bread.

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