Rich and delicious, this creamy dish is the stuff good memories are made of. Make it better with sustainably sourced trout.
6 – 8 portions trout
50g unsalted butter
4 tablespoons sundried tomato pesto
2 garlic cloves, crushed
1 lemon, juice
2 tablespoon flour
2 cups milk
1 cup cream
2 cups kale, washed and chopped
Drizzle the trout in olive oil and season on both sides with salt and pepper. In a deep-sided frying pan heated high fry the trout for 1 minute on each side. Remove from the pan and set aside.
In the same pan add the butter, sundried tomato pesto and crushed garlic and fry lightly until butter has melted. Add the juice of the lemon and mix well. Sprinkle over the flour and mix well until it forms a paste. Now add the milk little by little whisking continuously to prevent lumps. Once all the milk has been added, pour in the cream and cook for 3-5 minutes until thickened slightly. Add the kale and cook for 2 minutes until wilted. Add the trout back into the pan and serve.