End-of-week fridge clean-out turned star dinner ⭐️ Crispy skin trout over a smoky romesco-style sauce, topped with a bright mandarin fennel salad. Sweet, punchy, fresh — and surprisingly satisfying. The romesco is slow-cooked, blended with tamari almonds and sherry vinegar, and spooned under the fish for max flavour. The salad cuts through everything with citrus, herbs and capers. Seasonal, resourceful, and one I’ll definitely make again on purpose. Crispy Trout with Romesco, Mandarin & Fennel S

Crispy Trout with Kitchen Butter Sauce