marinaded rainbow trout with watercress, prawns and coriander mango chutney


For the trout:

  • some number of trout fillets, depending on numbers to serve
  • lots of fresh coriander
  • about the same of fresh lemon thyme
  • lemon(s)
  • olive oil
  • garlic
  • prawns

For the mango chutney:

  • mango(s), fairly, but not excessively, ripe.
  • large, not too spicy chilli(es) (red gives a nicer appearance I think)
  • ginger
  • white wine vinegar
  • white wine
  • honey (I used an organic, set but choose your favourite)
  • coriander

To serve:

  • watercress, spinach, rocket, and/or similar leaves
  • cherry tomatoes


  1. garlic


    Begin by placing the fillets, cut in half, to make easier to fry later, in a large bowl, wherein we shall construct our marinade.

  2. To this add a good quantity of olive oil, the juice of perhaps half a lemon per fillet and the herbs, garlic and a pinch or two of salt. Try to chop both of these as finely as possible so that the oils can infuse into the fish and more of the flavours will be absorbed. I used two quite large cloves of garlic for one fillet, I wouldn’t use much less.
  3. the trout, marinading

    the trout, marinading

    Leave to marinade for as long as you can be bothered. I gave my fillet today about 3 hours, tomorrow’s will have had more like 27 I imagine. We’ll see if there’s a difference.

  4. For the chutney, peel and chop your mangos into small pieces and finely chop your chillies, I used one large red chilli, you might want to use more if you want something hotter. It’s worth always checking how hot your chilli is before you add it, though, as guides on packets you buy in the shops can be quite misleading and the same varieties are not always consistent. Try biting a (small) piece off the end to get a feel for its temperature.
  5. Fry the chilli in olive oil, being careful not to let it burn, and grate in the ginger. Don’t bother peeling the ginger, just grate the whole thing straight into the pan.
  6. After a minute of two add the mango and fry for a further few minutes.
  7. Add a splash of white wine vinegar, a good dollop of honey and a little wine and bring to a simmer.
  8. Simmer for about 30 minutes, stirring as often as you can be bothered, but ensure you check that nothing is sticking and that it doesn’t get too dry, add water as necessary but not so much as it turns into a soup.
  9. Towards the end add another handful of coriander, roughly chopped.
  10. About ten minutes before you want to serve put a vine of cherry tomatoes, or a few loose ones, on a baking tray and place in a hot oven to roast.
  11. Now to fry your fish. There should be enough oil in the marinade to cook the fish, but feel free to add a little more to pan. Place the fillets in the pan and sear over a high heat on both sides. At the same time add the prawns and the rest of the marinade to the frying pan. Be sure to keep the prawns moving so they don’t burn and cook evenly. You want to cook these quite quickly and not allow them to become overdone.
  12. Dress a plate (many plates if you have friends to feed) with the leaves and pile the prawns, mango chutney and fish in the centre. Garnish with the cherry tomatoes, a little more coriander and a thin slice of lemon.
  13. Consume, (with the rest of the wine – not that that’s why it’s in the recipe, of course).
marinaded trout with prawns, watercress and mango chutney

the finished dish

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