From the cool, Spring-fed dams of Stanford and Botrivier to the thriving B’Bos Trout operation in Baardskeerdersbos the Overberg has quietly become one of the Western Cape’s finest trout destinations. Whether you have spent a crisp morning casting a fly at White Water Farm, hauled a rainbow from the deep at Maremmana, or simply picked up a fresh fillet from a local supplier, there is a particular satisfaction in cooking your own catch.

This Chargrilled Trout with Wild Garlic and Spring Pea Purée makes the most of that prize. Wild garlic — known to many South African gardeners as wildeknoffel (Tulbaghia violacea) — is an indigenous plant whose slender leaves carry a gentle, peppery garlic fragrance. Paired with the sweet burst of Spring peas and a silky cream purée, it provides a vibrant, seasonal bed for crisp-skinned trout straight from the pan. It is a dish that speaks of the Overberg itself, fresh, unhurried and rooted in the land.

Chargrilled Trout with Wild Garlic & Spring Pea Purée

(Serves 4)

Ingredients

· 4 trout fillets, skin on

· 400 g fresh or frozen spring peas

· 2 generous handfuls wild garlic, washed or 2 large handfuls young spinach with 2 cloves garlic

· 1 shallot, finely diced

· 60 ml cream

· 30 g butter

· Juice of ½ lemon

· Olive oil

· Sea salt and freshly ground black pepper

Method

Prepare the pea purée:

1. Bring a saucepan of salted water to the boil and blanch the peas for approximately 2 minutes, until bright green and just tender.

2. Drain immediately and plunge into iced water to stop the cooking process and preserve their colour.

3. Melt half the butter in a saucepan over medium heat.

4. Add the diced shallot and gently cook until soft and translucent, without allowing it to colour.

5. Add the peas and wild garlic and cook for a further minute, just until the garlic has wilted and everything is warmed through.

6. Transfer the mixture to a blender and add the cream.

7. Blend until smooth and silky, then season with salt and freshly ground black pepper.

8. For a refined finish pass the purée through a fine sieve. Alternatively, leave it slightly rustic for a more relaxed Bistro-style presentation.

Cooking the trout:

1. Pat the trout fillets dry and season both sides with salt and pepper.

2. Heat a little olive oil in a heavy-based pan over medium-high heat.

3. Place the trout skin-side down and cook until the skin is golden and crisp and the fish is almost cooked through.

4. Add the remaining butter to the pan and allow it to foam.

5. Carefully turn the trout and cook briefly on the flesh side, then finish with a squeeze of fresh lemon juice.

Source: Granny Mouse Country House & Spa