Trout and Seafood Trimmings

SpotX Wild Foods Recipe from Sue Germann
Prep:15 minutes Cook:30 minutes Difficulty:1

Ingrediants:

• 2 small trout, gutted and gilled
• 150ml medium white wine
• 150ml fish stock
• 250 grams king prawns, peeled
• 250 grams spring onions, chopped
• 18 scallops
• 100ml fresh cream
• 1 cup virgin olive oil
• 1 teaspoon grated nutmeg
• Sea salt and ground cracked pepper, to taste

Directions:

• Fill the gut cavity of the trout with some of the prawns and scallops.
• Mix the white wine, fish stock and olive oil.
• Bring to simmer over a medium heat in a large frying pan.
• Add the fish and the remaining scallops and prawns.
• Simmer, covered, for 10-15 minutes or until the flesh is flakey.
• Add the cream, spring onions and nutmeg, reduce to thicken.
• Place the fish on a large serving dish, covered in the sauce.
• Place the prawns and scallops alongside.