Rainbow Trout

Raibow Trout with a Warm Mussel and Spinach Salad

Friday!  Today we decided to have fish for dinner as we did our weekly shopping this afternoon.  We try to always buy fresh fish at the market (that way we eat fish at least once a week).  Fish is kind of expensive right nowso we usually buy one of the cheaper fishes (herring, salmon or rainbow trout).  As long as it is fresh.  It is also important to me that it is not an endangered fish, for example halibut monkfish etc.

2 Rainbow Trouts

1 kilo Blue Mussels

1 Shallot Onion (finely diced)

3-4 Gloves Garlic (finely diced)

1 Carrot (finely diced)

1 Fennel (finely diced)

1/2 btl White Wine

1/2 Red Chili, finely diced

1 bunch Fresh Thyeme

200g Fresh Baby Spinach
1/2 dl capers

15-20 cockail tomatos

100 g Butter (for frying and mixing sauce)

3 dl water

Start by rinsing and cleaning the mussels, if they are open and won't close do not use them.  In a pot add  the onions and  half of the garlic and chili.  Place approx. 50g butter in the pot, add mussels and thyme.  Stir for 2 minutes.  Add wine and water and a dash of salt and pepper, put a lid on the pot.  Let it come to a boil.  Boil for 3 minutes.  Let rest for 5 minutes, then strain the mussels, place broth back on medium heat and let  it boil down to half the amount.  

Take the mussels out of their shells.  Slice tomatos in half.  Dice the fennel and carrot.  Then, fry the fish in a pan (approx. 4 minutes on each side).   In a seperate pan add butter, fennel, carrots, capers, chili and garlic.  Let fry for a few minutes.  Add tomatos and spinach.  For the broth: mix broth from the mussels with 20g of butter, to make it frothy , use a hand mixer if you have one.  Done!