In Moscow, we were given some very large farmed trout with which to make this dish, but you could also use a salmon, instead.
100g green split peas, soaked overnight in cold water
Half a small onion, peeled, halved and finely chopped
250-300ml fish or chicken stock
A few mint leaves, chopped
4 trout fillets weighing about 160g each
Salt and freshly ground black pepper
A little flour for dusting
A little vegetable oil for frying
250g small clams or cockles, washed
50ml white wine
1tbsp chopped parsley
Drain the split peas and rinse them in cold water. Gently cook the onion in the butter for 2-3 minutes until it softens, then add the split peas and fish stock, season and simmer for about 20-30 minutes or until the peas are just starting to fall apart and the liquid has almost evaporated. Stir in the mint leaves and a little more butter, re-season and keep warm.
Season the trout fillets, then heat a tablespoon of vegetable oil in a preferably non-stick frying pan, season the trout and very lightly flour the skin side. Cook on a medium heat (with the skin side down first) for 2-3 minutes on each side, adding a knob of butter to the pan towards the end of cooking.
While the fish is cooking, put the clams in a pan with the white wine, cover with a lid and cook on a high heat, shaking the pan every so often until they are all open. Add the rest of the butter and the parsley and mix well.
To serve, spoon the split peas on to warmed serving plates, place the fish on top with the skin side up, then spoon the clams and sauce on top.Reuse content