Edinburgh Edinburgh


Trout in Smoky Tomato Broth

Fish March

This fish dish looks the part and is surprisingly easy to make.  Try this delicious recipe courtesy of Edinburgh School of Food & Wine


  • Trout fillets
  • 1 cup chopped tomatoes
  • ½ cup chicken or fish stock
  • 1 cup white wine
  • 1 1/2 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • Pepper
  • Rapeseed oil
  • 2 tsp roasted pine nuts
  • 2 spring onion
  • 1 ½ tbsp sherry vinegar


  1. Combine tomatoes, stock, wine, 1 1/2 teaspoons vinegar, paprika, and pinch of salt in a blender, process until smooth. Transfer mixture to a small saucepan over medium-high heat and bring to a boil. Simmer 10 minutes, stirring occasionally; remove from heat.
  2. Heat a non-stick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Cook trout and season.
  3. Combine 1 1/2 tablespoons vinegar, salt, oil, pepper, pine nuts, and onions in a bowl and toss to coat.
  4. Pour broth into a bowl then place the trout fillet in the bowl, top fillets with cashew mixture.


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Edinburgh School of Food & Wine