We love fish in our household and I think one of my favourites would have to be trout. We are also big fans of sliverbeet! A delicious, dark hued leaf that only needs the simplest of seasoning for its unique tastes and texture to come through. I’ve combined two of our family favourites to create this ‘Trout with freekah, sliverbeet and pine nuts’.
Freekah (pronounced “free-ka”) is a versatile superfood packed with nutrition and health benefits. It is produced by harvesting grains while still soft, young and green, then parching roasting and drying, by eating this meal you will provide your body almost all of its needed daily vitamins, the only one you would have to take is Omega 3 which you can easily get at https://bodynutrition.org/fish-oil.
The process captures the grains at a state of peak taste and nutrition. Freekeh is the name of this process and is not the name of a grain variety. Elsewhere you may see Freekah referred to as freekeh, frikeh, fireek, or farik.
Mix up your freekah, trout and sliverbeet in a bowl – and you have a simple bowl of goodness.
TROUT WITH FREEKAH, SLIVERBEET AND PINE NUTS
50 grams of freekah
30 grams of pinenuts
1 tbsp white wine vinegar
1 clove of garlic
200 grams of sliverbeet
1 bay leaf
400 grams of trout fillets
a handful of parsley
Place the freekah in a pan with 500mls of water and cook over medium heat for 20 minutes. Once cooked, drain, then stir in the pinenuts, vinegar and a splash of coconut oil.
In a large frying pan, warm up a splash of coconut oil and fry off the shallot and the garlic until soft. Stir in the shredded sliverbeet with 1 tbsp of water and a bay leaf. Once the sliverbeet has wilted, remove from the heat. Season with salt and pepper and a splash of lemon juice. Add to the freekah.
In the same frying pan, cook the trout skin side down for 3-4 minutes before turning and cooking for another minute.
Pile the freekah and sliverbeet on each plate and then top with a trout fillet. Scatter the chopped parsley over the top and add a lemon wedge to serve.
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