Grilled Trout, Orange and Saffron Sauce

Recipe by Sian Hughes from her Instagram profile @recipebreakout

Trout pairs so nicely with so many different sauces and accompaniments and this one definitely had the heads up in my house! A creamy orange and saffron sauce adds a lovely subtle citrus flavour without being too overpowering and the saffron is just pure indulgence… love it! And the best bit… it features my favourite ChalkStream trout… that you can now buy from the online fish market @therockfishuk, delivered straight to your door! How fabulous is that!

To make (for 2)

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What you need: 2 fillets of ChalkStream trout, basmati rice, enough for 2, small pack of long leaf spinach, large knob of butter, 200ml of cream or crème frâiche, the juice from one orange, squeeze of lemon juice, a pinch of saffron

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🐟 Start by getting your rice on, following the instructions on the pack for quantities and cooking time and at the same time, in a small jug, pour a few drops of hot water in with the saffron, along with the lemon juice

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🐟 Then melt a large knob of butter and gently sauté the spinach for a couple of mins, before adding the cream, orange and the saffron/lemon juice. Season to taste, bring to a simmer and take off the heat

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🐟 Finally, brush the trout with olive oil, season well and pop under a moderate grill, skin side up for 5-7 mins, until just cooked through. Warm through the sauce and serve everything up on individual plates