A Delicious Catch

This is the trout caught by a patient, Mr Harvey Johnstone at Chew Valley Lake.
And here is the recipe, with home-grown allotment vegetables, which made it into a delicious supper.

Baked trout with Rainbow Chard
A large trout - your own catch, or someone else’s- cleaned and gutted.
Large bunch of rainbow chard, or spinach, or kale, washed and well-chopped.
A large onion, finely chopped
3 cloves garlic, crushed
1 lemon- zest and juice
Large knob of butter and a splash of olive oil
Soy sauce
Black pepper
Fresh herbs to garnish

Heat oil and half the butter in a heavy-bottomed pan with a lid, gently fry the onion until clear, then turn up heat slightly and add garlic and brown slightly.
Stir in vegetables, turn off heat, stir in lemon zest, half the lemon juice, black pepper and a good splash of soy sauce.
Tip contents of pan into a baking dish, then lay the trout on top. Dot the trout with rest of butter. Cover dish with foil. Bake in pre-heated oven at 180C, gas mark 4, 350F, for 20-30 mins according to size of fish.
Garnish with any chopped, fresh herbs.
Serve with rice - wholegrain is nutty and nutritious.

If you are interested in catching your own fish : http://www.chewvalleyfishing.co.uk/
If you’d like to grow rainbow chard, seeds are available from http://www.organiccatalog.com
If you’d like to know how to get an allotment :
http://www.bristol.gov.uk/ccm/navigation/environment-and-planning/parks-and-open-spaces/allotments/

Dr Marion Steiner
Willow Tree Surgery