Every once in a while I cook a recipe that I wish I had been feeling inspired enough to create myself. Alas, this is one of those times.
Lately things have been a little busy over here at the THI HQ, certainly too busy to be away from my desk, apron-clad playing with flavours. So it’s with very special thanks to the team at Tucker Street, the Melbourne food delivery business, who a. sent me out a box of extraordinarily GOOD ready-to-go meals recently and then b. even agreed to let me share another of their recipes on my website.
This recipe is BEGGING for you to make it, seriously. (I don’t use the word BEGGING on this website lightly, ok?) The textures, the flavours, the lightness, the ease of putting it together.. it’s a winner winner chicken dinner. I mean fish. This is a classic Tucker Street recipe which currently features in their latest CLEAN box, a box that is gluten, dairy, preservative and refined sugar free – but still super TASTY.
Now, for those of you in Melbourne who foresee a busy period ahead, I’ve good news. Tucker Street are offering the THI community $20 off their first box until 31st March 2017. So read to the bottom for all the details around that and do yourselves a favour.. seriously. They can create recipes!
280g ocean trout
1 leek
1 baby fennel
1 garlic clove
1 TSP fennel seeds
1 lemon 1/4 bunch curly kale
400g tin chickpeas
1/2 TSP vegetable stock concentrate
In your pantry
olive oil salt & pepper chilli flakes (optional)
Preheat oven to 200C.
Cut the white part of the leek and slice in half lengthways. Remove the root, rinse well under running water then thinly slice.
Thinly slice the fennel, using a mandolin if available. Reserve the fennel fronds for garnish.
Cut half of the lemon rind then quarter the lemon and set aside.
Rinse the kale, de-stem and tear into bite sized pieces.
Drain and rinse chickpeas in a colander.
Finely chop/crush garlic.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add leek and half the fennel, reserving the remaining half to later add to the salad raw. Sauté until tender, about 3-4 mins.
Place the vegetable stock in a glass and add 100ml water. Stir to dissolve. Continue on to next step in the meantime.
Line a baking tray with baking paper. Place the trout on the baking tray. Drizzle over with olive oil and season with salt and pepper. Scatter with half the lemon rind, half the fennel seeds and chilli flakes to taste (if using). Roast until cooked to your liking (10 or so mins for med-rare, though depends on the size of your fish so check at 10 to be sure, mine took a little longer).
Add the garlic, remaining fennel seeds, lemon rind and chilli flakes to taste (if using) to the saucepan with the leek and fennel. Sauté until fragrant, about 1 minute. Add the kale, stirring until just wilted. Add chickpeas and vegetable stock. Stir through and bring to a simmer then remove from heat. Squeeze over the juice of half the lemon, season to taste with salt and pepper and gently stir through.
Divide the veggies between plates. Coarsely flake the trout then place on top of the chickpeas and veggies. Top with remaining raw fennel, fennel fronds and serve with a lemon wedge to the side.
Now, after you’ve devoured this recipe make sure you try one of their other recipes on my website. So good.
Tucker Street offer!
Jump on over to the Tucker Street website any time before 31st March 2017 and use discount HOLISTICTUCKER20 to receive $20 off your first box (rrp. $90 for box of 3 meals that serve 2ppl/6 individual servings).
Below photo credit: Tucker Street.
*Please note, this is not a sponsored post.