Grilled Trout with Chilli & Basil Pesto Pea Dip and Venus Black Rice

For the Venus Black Rice:

Place a medium pan on a medium heat and when hot add the olive oil, onions, ginger and garlic. Season with salt and pepper, and cook until soft and sweet, around 10 minutes. Reduce heat if they look like they are burning.

Add the rice and stir to coat in the oil, then add the water and bring to the bring to boil. Season with a little more salt, place a lid on and turn down the heat, then simmer until most of water has gone, around 35 minutes. Check for seasoning and keep warm, until ready to serve.

For the Pea and Pesto dip:

Place a large pan of salted water on a high heat and bring to the boil. add the peas and cook for 3 minutes, then drain and refresh in cold water for a few minutes. drain thoroughly in a sieve.

In a food processor or blender, combine all the ingredients together and blitz until you have a reasonably smooth paste. Taste and add more salt and pepper as you feel necessary. Scrape into a bowl, cover with a layer of cling film and refrigerate until ready to serve.

For the trout:

To cook the trout, dry the fish with a paper towel, season well with salt and pepper, then drizzle with a little olive oil and rub all over to coat the fish.

Heat a frying pan (ideally non-stick) or griddle pan on a high heat and when hot, drizzle with a small amount of olive oil, then place the trout skin side down first and cook for 2-3 minutes or until the skin is crispy. Use a spatula to lift the skin from the pan and turn over and cook on the other side, for around 2 minutes. This cooking time should mean the fish is still pink and soft in the middle, so if you prefer it completely cooked, cook for longer. Allow the fish to rest for a few minutes to rest, then serve alongside the warm black rice and pea and pesto dip.