Dave and I were invited round to the lovely Lydia’s for Sunday lunch with her brother Josh and housemate Karolyn. If you haven’t met Lydia yet, then do because she is an amazing lady with a whole heap of stories about her life to tell. She works for a Leeds-based organisation that supports refugees and asylum seekers trying to access education, employment and training opportunities in the city and she is passionate about what she does. I’m always awed by how she does her job with such empathy and compassion and how she stays hopeful in the face of such suffering (prayer being the key!)- the experiences her clients have been through that she recounts are enough to give me sleepless nights. Lydia’s mum is Finnish and gave her the recipe for the dish she cooked for Dave and I; the reason why I have named the recipe Sunday Scandinavian Trout – taste this; it is delicate, tasty and so easy to make!
For 4 people:
A large side of Trout, filleted (around 750-800g)
Fresh dill
A large tub of single cream
Salt
Crushed black pepper
Preheat the oven to Gas Mark 5/ 200 degrees celsius. Place the trout, skin-side down in a baking tray and season with the salt and pepper. Chop or tear the fresh dill and sprinkle over the fish. Pour over the cream and cover the dish with tin foil. Put the fish in the oven for 20 minutes until the flesh is firm.
Trout looks similar to salmon but is even better!
Serve this with fresh steamed greens like Broccoli, boiled new potatoes and crusty french bread.
