Eating a couple of portions of oily fish per week is a well-recognised requirement of healthy diet. Oily fish provides our bodies with important fats and nutrients that keep our bones and joints working properly. When I think of oily fish I tend to gravitate towards salmon and tuna, but have recently been encouraged to try Trout as a sustainable and affordable alternative.
According to the British Trout website, Trout is a healthy and sustainable oil-rich fish which has relatively low total fat and saturated fat compared with other oil-rich fish. The Marine Conservation Society currently rates farmed rainbow trout as a good choice of fish for consumers in terms of environmental sustainability. Depending on how trout is prepared, it is generally low in sugar, saturates and salt. Raw trout can be considered a source of vitamin B1, vitamin B6 and potassium and a rich or high source of protein, omega-3 fatty acids, vitamin D, vitamin B3, vitamin B12, phosphorus and selenium.
British Trout sent me a little hamper containing everything I needed to try one of their new trout recipes for Fusilli and Smoked Trout.
This meal had everything. Pasta, cheese sauce, veges and fish. It was full of flavour and made a very easy and filling meal. Once I’d prepared the ingredients, which took just a few minutes (and I’m slow in the kitchen), the meal itself took less than 10 minutes from start to finish – perfect for midweek – and with enough leftovers for lunch the next day too.
The smoked trout from Belhaven Smokehouse was absolutely lovely. It was ready to eat straight from the packet – simply flake and allow to gently warm before serving. I will be buying this again to have with pasta, in risottos, and in warm salads as we move into autumn.
Do you eat enough fish? How would you use smoked trout for a tasty and filling midweek meal?
Disclaimer: I received a hamper of ingredients so I could try out this British Trout recipe at home.