Autumn Trout with Vegetable and Ginger Stir-Fry

Ingredients
4 trout fillets, as thick as you can get
2 tsp five spice powder
Black pepper

For the garnish
Fine shreds of courgette, leek and carrot

For the stir-fry
1 tbsp vegetable oil
1 medium courgette, finely shredded
1 large leek, finely shredded
1 large carrot, finely shredded
100g (4oz) mangetout, shredded
2.5cm (1-inch) fresh root ginger, thinly sliced
2 tbsp ginger wine
1 tbsp light soy sauce

Method
Rub the trout fillets all over with the five spice powder and season with the pepper. Leave for30 minutes. Put the fillets on a sheet of Bake-O-Glide placed on an Aga baking tray. 2, 3 and 4-oven Aga Place the baking tray on the second runners down in the roasting oven and cook for 7-8 minutes.

While the trout is cooking, make the stir-fry. Heat the oil in an Aga wok on the boiling plate add the vegetables and ginger. Stir-fry for 3-4 minutes, then add the ginger wine and soy sauce, before continuing for another minute.

Divide the stir-fry between four warm plates and top with a trout fillet garnished with the finely shredded courgette, leek and carrot.

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