, Trout fillets with creamy chilli crab recipe, The Nzuchi Times

Trout fillets with creamy chilli crab recipe

, Trout fillets with creamy chilli crab recipe, The Nzuchi Times

One of the shortest recipes I’ve ever written. White crabmeat isn’t cheap but the ease of this dish means that it’s made fairly often in my house, especially in the summer. You can be making the crab cream as guests arrive and 15 minutes later you can eat.

Prep time: 10 minutes | Cooking time: 8 minutes

, Trout fillets with creamy chilli crab recipe, The Nzuchi Times

SERVES

Four

INGREDIENTS

  • 50g crème fraîche
  • 75g mayonnaise, home-made or good quality
  • ½ red chilli, halved, deseeded and finely sliced
  • ½ green chilli, halved, deseeded and finely sliced
  • 1 tbsp lime juice
  • 1 tsp finely grated lime zest
  • 2 tbsp coriander, finely chopped
  • 1 tbsp chives, finely chopped
  • 250g white crabmeat

For the fish

  • 40g melted butter
  • 4 trout fillets, each weighing about 120g
  • Wedges of lime and sprigs of coriander, for serving

METHOD

  1. Mix all the ingredients for the creamy crab together. Taste for seasoning. The flavours will become stronger so it’s good to make this in advance, but take it out of the fridge before you want to serve it. It’s not good fridge-cold.
  2. Preheat the oven to 200C/190C fan/gas mark 6.
  3. Line a roasting tin – big enough to hold the trout – with greaseproof paper and brush it with the melted butter. Add the fillets and brush them with more of the butter. Season. Bake for 8 minutes.
  4. Serve the fish with a spoonful of crab and a sprig of coriander on each one, plus a wedge of lime.
More Stories
Ricciardo reveals win on ‘dark’ weekend