logo
Rukmini Iyer's quick and easy recipe for miso trout with aubergine, pak choi and peanuts

Rukmini Iyer's quick and easy recipe for miso trout with aubergine, pak choi and peanuts

The Guardian3 days ago
If you love miso aubergines, but wish you could scale them up into a filling dinner, this is a dish for you. Perfect for a celebratory summer dinner for two and easy to scale up to cater for more guests – just use a really big tray for the vegetables and a second one for as many trout fillets as you need. And if you'd like to veganise the dish, just use big triangles of firm tofu instead of the trout, and cook everything together for half an hour.
Prep 15 min
Cook 30 min
Serves 2
1 large aubergine, halved lengthways, then cut into 1cm-thick slices2 tbsp sesame oil
5 tsp miso paste (red or white) – a gluten-free one, if need be2 sustainably-sourced trout fillets
2 heaped tbsp salted peanuts, chopped2 pak choi, quarteredJuice of 1 limeFlaky sea salt, to taste1 red chilli, stalk discarded, flesh finely chopped (discard the pith and seeds if you prefer less heat)2 spring onions, trimmed and finely sliced
Heat the oven to 200C (180C fan)/390F/gas 6. Tip the aubergine slices into a roasting tin large enough to hold them all in a single layer, then add the sesame oil and three teaspoons of the miso paste. Using your hands, mix well to coat the slices, then roast for 20 minutes.
Meanwhile, spread each trout fillet with a teaspoon of the remaining miso paste, then scatter the chopped peanuts on top. Once the aubergines have had 20 minutes, add the pak choi to the tin and gently stir through the aubergines to pick up the flavoured oil; add a little more sesame oil, if need be. Make some space in the mix for the fish, lay in the fillets, then return to the oven for 10 minutes, until the fish is just cooked through (trout fillets tend to be so thin that they cook to my liking in 10 minutes, but if yours are thicker, go for 12-15 minutes).
Once out of the oven, dress the vegetables with the lime juice and a little sea salt, if needed, scatter over the sliced chilli and spring onions, and serve hot.
The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Radicchio, hazelnut and blood orange salad recipe
Radicchio, hazelnut and blood orange salad recipe

Times

time4 hours ago

  • Times

Radicchio, hazelnut and blood orange salad recipe

The beauty of this recipe is that it is rather flexible, as a number of the ingredients can be substituted according to availability, and of course, personal taste. You can swap the hazelnuts for pine nuts or walnuts, but whichever you chose, make sure you roast them until they're dark with an intensely nutty smell. We love to grate ricotta salata, a firm, salty Italian sheep's cheese, over this salad, but if you can't find it, then you can use a ball of mozzarella — just freeze it until it's hard enough to grate first. Serves 4 • 150g hazelnuts• 3 blood oranges• 2 heads of radicchio or 4 red endives• 1 tsp honey• 20ml white wine vinegar• Generous pinch of dried oregano• 70ml good-quality extra virgin olive oil• 1 ricotta salata (or 1 large buffalo mozzarella, frozen for a few hours) 1. Preheat the oven to 170C/gas 5. Roast the hazelnuts on a baking tray for about 8-10 min, until they're a dark amber colour with an intensely nutty smell. 2. Juice a blood orange then put the juice to one side. Use a small knife to trim all the peel and pith off the other 2 oranges. Make incisions on the inside of each segment to release the flesh as whole pieces — like you would with a Terry's Chocolate Orange. 3. Next, cut the radicchio or endive down the middle and free the leaves from the core with a knife. Cut the leaves in half, into non-uniform shapes. Wash them thoroughly then spin or pat dry. 4. For the dressing, whisk the reserved orange juice, honey and vinegar together. Add salt and black pepper and the oregano. Slowly drizzle the olive oil into the mix while whisking consistently until you get a slightly thicker, glistening dressing. This process can also be done in a mixer or blender. 5. Put the radicchio leaves and orange segments into a salad bowl, crush the hazelnuts with the side of your knife to get uneven pieces and pop them in the bowl too. Pour over the dressing and toss thoroughly, then taste for seasoning. 6. Finally, grate the ricotta over the top of the salad, which will give it a zingy, salty edge. If you cannot get hold of ricotta salata, take a ball of frozen buffalo mozzarella. At the last minute, retrieve the mozzarella and grate finely over the top and serve. Neil Paterson and George Colebrook run Arete, a private dining company based in London and Edinburgh

I'm an interiors expert – here's the little-known paint secret that can level up your DIY home makeover
I'm an interiors expert – here's the little-known paint secret that can level up your DIY home makeover

The Sun

time15 hours ago

  • The Sun

I'm an interiors expert – here's the little-known paint secret that can level up your DIY home makeover

NOW that summer is well underway, there has never been a more perfect time to give your home the refresh it's been waiting for. So if you're looking to spruce up your place with a fresh revamp, then you might want to take note. 3 Experts have revealed that there is a little-known paint secret that can completely level up your DIY home makeover. While many of us are guilty of just picking a paint or a colour and calling it a day, there is a trick that designers use to take it up a notch. And it's all about picking the right finish. You might not realise it, but this can make a huge difference in each room because it reflects how the paint will look on your wall. Paint and interiors expert Lucy Steele from V&CO Paint has revealed the simple tricks for choosing the right paint finish. And she also shared her tips on how to avoid common decorating mistakes. She said: "The existence of so many different finishes emphasises how important it is to pick the right paint for each area. "It's not just about what looks good on that tiny colour swatch; it's about how the paint will actually behave in your space. "It's also about how it plays with light, and how much wear and tear it can handle. "So, whether you're planning a massive home overhaul or just sprucing up a single room, taking a moment to understand the difference between paint finishes can seriously elevate your interior game." I'm an interior designer and here's 5 mistakes people make - including the 2010s fad & the print that should be illegal Dead Flat Matt At the moment, Dead Flat Matt is the latest trend in paint finishes, and it can completely transform a room. Lucy says: "It influences how light bounces around, how big a space feels, and even how a surface feels to the touch. "Think of traditional matt paint, and you might picture something with a tiny hint of a shine when the light hits it just right. Meanwhile, Dead Flat Matt is completely flat. "This finish gives your walls a uniform, velvety, and incredibly rich look. It's subtle, sophisticated, and surprisingly luxurious. "Dead Flat Matt is the biggest trend right now, and it's perfect for colour-drenching a room too!" Silk and soft sheen For anyone considering revamping the kitchen or bathroom, this is a finish that you might want to keep in mind. The interior expert says: "Silk finishes are well-suited to walls as they are easy to clean. "They reflect a small amount of light and can highlight imperfections on your wall. "Soft sheen paint reflects the same amount of light as silk, but it's much more durable, making it easy to clean and perfect for kitchens and bathrooms." 3 Satin and Eggshell Satin and eggshell paints are popular for interior walls because they offer the perfect balance between durability and ease of cleaning while having a subtle shine. And Lucy explains why they are becoming the new go-to. She said: "Satin finishes are similar to silk but are more suitable for woodwork. "Unlike silk though, it hides imperfections and can make colours appear softer. "Meanwhile, Eggshell finishes reflecting small, delicate amounts of light just like an eggshell! "Typically withstanding staining better than a matt finish, Eggshell is perfect for interior woods and works well on furniture and skirting boards." The five colours that are becoming outdated in 2025 IT'S important to make sure that when you update your space, you create a look that won't quickly become outdated. With that in mind, interior designers have revealed the five colours that are beginning to fade now that we are halfway into 2025. Interior pro Paulina Wojas from Stunning Chairs has said that 2025 is all about creating warm, inviting places. Emerald Green - "While this colour is still loved for its luxe vibe, its declining popularity could be due to it being oversaturated". Camel - "This could be due to Camel's brown-yellow undertone that may be too warm for a clean aesthetic, and 2025 interior trends favouring more muted, earthy tones such as taupe and olive.' Burgundy - "A prominent trend this year is open, airy spaces with organic elements, which could explain burgundy's declining demand". Scarlet Red - "While its vibrant hue is desirable for maximalist interiors, scarlet red's intensity can become overpowering, resulting in colour fatigue. Teal - "While this aquatic shade is still desirable and perfect for coastal, Greek-inspired interiors, the low number of teal sales could be due to changing preferences and trends shifting towards warmer colour palettes.' Gloss and Smooth Most of us love a gloss and smooth paint finish because they are durable, easily cleaned, and are great for brightening spaces. And because it has a high level of shine and reflects light, it makes rooms appear larger and more vibrant. But Lucy has revealed another reason why many people are adding it to their homes. She said: "Gloss is most commonly used on wood and metal as it reflects loads of light. "It works well for paler colours but can only be used on perfectly smooth surfaces. "Smooth finishes are almost exclusively used in masonry paint and can withstand harsh weather conditions. "Smooth finishes stay smooth and won't crack, flake, or peel for up to 15 years."

Puff tart and brown sugar loaf – Alexina Anatole's courgette recipes
Puff tart and brown sugar loaf – Alexina Anatole's courgette recipes

The Guardian

timea day ago

  • The Guardian

Puff tart and brown sugar loaf – Alexina Anatole's courgette recipes

Summer courgettes seem to multiply faster than we can cook them, and demand a little more of our love from June through to August. But despite their unruliness as a crop, they are mild-mannered in flavour, a culinary chameleon that partners with a wide range of tastes. From the umami punch of parmesan to the fragrant cut-through of citrus, and from the warmth of cinnamon to the char of the barbecue, these green gourds can be used in myriad ways, shining in sweet and savoury contexts alike. There is nothing easier or more gratifying in summer than a tart topped with the season's bounty. Serve with a rocket salad for a light lunch, or alongside your protein of choice. The courgette 'butter' is endlessly adaptable: turn it into a pasta sauce with a spoonful or two of creme fraiche, or use it to fill quesadillas. Prep 30 minCook 25 minServes 6-8 For the courgette 'butter'3 tbsp olive oil 3 medium-large courgettes (about 670g) 3 small garlic cloves, peeled and thinly sliced½ tsp fine sea salt Finely grated zest and juice of ½ lime For the tart320g sheet ready-rolled puff pastry3-4 tbsp ricotta, or creme fraiche or cream cheese 10g parmesan, finely gratedEgg wash, or milk, to glaze Put the olive oil in a large saucepan on a medium heat. Meanwhile, top and tail the courgettes, then slice into very fine 1mm-2mm-thick rounds (if you have one, use a mandoline). Tip the sliced courgettes, garlic and salt into the pan, stir to coat everything in the hot oil, then turn up the heat to medium-high and cook, stirring occasionally, for about five minutes, until the courgettes start to break down. Turn down the heat to medium-low and cook for another 15 minutes, until the courgettes are soft and jammy and a bit like butter; if you like, leave the courgettes to cool and store in the fridge for up to three days. Heat the oven to 220C (200C fan)/425F/gas 7. Unravel the pastry sheet and its paper on to a large baking tray, trimming off any excess paper, if need be, then use a small knife to score a light 1cm border all around the edge of the pastry. Spoon dollops of the ricotta into the centre of the pastry, then spread it all over the base up to the border. Squeeze the lime juice on to the cooked courgettes, then spread them evenly over the the ricotta and top with an even scattering of the parmesan and the grated lime zest. Brush the border with egg wash (or milk), then bake for 25-30 minutes, until the edges are puffed up and deeply golden. Serve immediately. This is a brilliant way to use up a glut of courgettes, turning them into a soft, cinnamon-spiced cake with deep caramel notes from the muscovado sugar and a hit of aniseed fragrance from the fennel seeds. Perfect for an afternoon tea break. Prep 20 minCook 50 minServes 8 For the cake210g plain flour 1 tsp ground cinnamon ¾ tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt 250g grated courgettes (2 small-medium courgettes)100g dark muscovado sugar 2 medium eggs 200g granulated sugar 50g creme fraiche, plus extra to serve1 tsp vanilla bean paste Finely grated zest of 1 lemonJuice of ½ lemon 120ml olive oil 1 tbsp demerara sugar 1 tsp fennel seeds, roughly crushed Heat the oven to 180C (160C fan)/350F/gas 4 and line a 2lb loaf tin with greaseproof paper. In a medium-large bowl, thoroughly whisk the flour, cinnamon, baking powder, bicarb and salt, then add the grated courgette and toss until evenly coated. In a large jug, whisk themuscovado sugar and eggsfor about a minute, until there are no significant lumps and the mix is a little frothy. Whisk in the granulated sugar, creme fraiche, vanilla, lemon zest and juice, then stream in the olive oil, whisking all the time. Pour the wet mix into the courgette bowl, whisk just until combined, then scrape into the lined loaf tin. Mix the demerara sugar and crushed fennel seeds, then sprinkle evenly all over the top. Bake for 45 minutes, until golden on top and a skewer inserted into the middle comes out clean. Remove and leave the loaf to cool in its tin for five to 10 minutes, then carefully unmould and transfer to a rack to cool completely. The cake is delicious as is, but slices can also be served with a spoonful of creme fraiche and a drizzle of extra-virgin olive oil (or maple syrup, if you have more of a sweet tooth). Alexina Anatole is the author of the Small Wins Substack and Sweet: The Secret to the Best Desserts, published by Square Peg at £27. To order a copy for £24.30, go to

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store