SAFFRON TROUT FILLETS WITH TABBOULEH

Saffron trout fillets with tabbouleh. Baking trout fillets in a foil parcel is a great cooking method. The steam inside the parcel keeps the fish succulent and in this recipe, the buttery saffron juices produce a lovely light sauce.

Recipe courtesy British Trout Association

Serves: 2

Prep time: 10 minutes

Cooking time: 10 minutes

Skill level: Easy

Ingredients

2 British trout fillets
Small pinch saffron
25g butter
75g bulgur wheat
2 tbsp olive oil
Half a lemon, juiced
Half a cucumber, finely chopped
1 spring onion, finely chopped
A handful of fresh mint, finely chopped
A handful of fresh parsley, finely chopped
Salt and freshly ground black pepper

Method

Preheat the oven to 180C.

• Melt the butter and add the saffron.
• Place the trout fillets on a large square of tin foil skin side down, season with salt and pepper and drizzle over the saffron infused butter.
• Bring up the sides of the foil and fold to form a sealed parcel.
• Place the parcel on a baking tray and cook in the oven for 10 minutes.

To make the tabbouleh salad

• Bring 150ml of water to the boil and tip in the bulgur wheat.
• Take off the heat, cover and leave to absorb all the water.
• Once cool, mix though the olive oil and lemon juice and then the remaining ingredients.
• Serve the cooked trout drizzled with the buttery juices from the parcel, and the tabbouleh on the side.

Source