Ocean Trout with Green Vegetables in a Cream Sauce

Paleo – serves 2


  • 2 x 200g ocean trout, skin on
  • 1 tbsp olive oil
  • 1 shallot, diced finely
  • 50ml white wine
  • 200g chicken stock, warm
  • 1/2 cup chives, diced
  • 1/2 cup chervil, diced
  • 30ml coconut cream
  • 1 cup snowpeas
  • 1 zucchini, julienned
  • 1 bunch of brocollini


  • Heat shallot with white wine in a small frypan. Cook until translucent and most of the liquid has been absorbed
  • Add chicken stock, and cook until chicken stock has reduced by half
  • Add coconut cream and whisk through. Add chives and chervil and cook for a further minute. Pour into a blender and pulse together. Strain the sauce through a cheesecloth, stiring continuously
  • Cook ocean trout in a frypan (cooking 3 minutes skin side down, and then another 2 minutes on the flesh)
  • Steam brocollini and snow peas
  • Pour sauce into a deep frypan, add steamed brocollini, snow peas and zucchini, mix together for 1 -2 minutes and then serve with fish (I didn’t pour any of the extra sauce on top for the picture below, but don’t worry it makes plenty of yummy sauce!)

This is inspired from a sauce my Dad made from his Cordon Bleu cooking class in Paris – the original is made with creme fraiche and truffle oil. If you feel like a special treat, add some truffle oil to the paleo version above sauce to make an even more special meal.

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