Date Night with The Grand York Hotel | Trout, Red Quinoa, Brown Shrimp and Curried Yoghurt Recipe

Now I know I love to go for dinner with Dr W, but I equally love to cook. I love to share recipes on my blog in the hope that I provide inspiration for others to do so. However, I rarely share anything fancy. So this is a first for me! The team at The Grand York Hotel sent me this Trout, Red Quinoa, Brown Shrimp and Curried Yoghurt recipe to try out for date night with Dr W. Apologies my plating isn’t as fancy as a chef’s, something I need to work on!

Now I must start by saying we made several changes to the recipe sent to us. Purely because quinoa is really not my thing (I cooked cous cous instead). Also, on both occasions I’ve gone to make the recipe, there’s been no chard in the supermarket. So we opted for roast courgette to go with and it really worked! But for the purpose of the post I have shared the original recipe.

Trout, Red Quinoa, Brown Shrimp and Curried Yoghurt

A delicious date night recipe, that’s not too complicated to cook.

 Course Main Course

 Prep Time 10 minutes

 Cook Time 30 minutes

 Total Time 40 minutes

 Servings 2

Ingredients

• 400 g 2 Trout Portions (1 per person)
• 200 g Red Quinoa
• 60 g Brown Shrimp
• 2 Shallots (diced)
• 5-10 g Curry Powder (depending on what you like)
• 80 g Natural Yoghurt
• 2 Chard leaves
• 150 g Chicken stock
• Salt (just a pinch)
• 1 tbsp Olive Oil
• Juice of half a Lemon

Instructions

1. Firstly place required amount of quinoa in a high sided pan then add chicken stock until the quinoa is completely covered, bring to the boil. Once boiling lower the heat and simmer for around 12-15 minutes until soft. Strain the quinoa through a sieve, the chicken stock left is no longer needed. Place the quinoa on the side until needed again.
2. To make the curried yoghurt simply add curry powder to plain natural yogurt until the desired taste is required, add a little salt, then place in fridge until needed.
3. Start to pan fry the trout in a frying pan with a little bit of oil. When cooking fish with skin on always cook the skin side first, after around 3-4 minutes the skin should be golden and crispy, at this point turn over and seal the other side, then place on a tray with a little bit of butter and lemon juice and place in the oven at 180 degrees for 3 minutes.
4. While the trout is in the oven, Fry the diced shallot until caramelised then add the cooked quinoa and brown shrimp, add a knob of butter to keep the quinoa from drying out while it’s reheated. 
5. Place the chard leaf in a pan of boiling water and butter for 1-2 minutes until the leaf is soft. Then pull out onto a cloth to catch the excess liquid.
6. Plate by putting the quinoa next to the trout, with a dollop of yoghurt to the side. Curl the chard leaf and put on top of the quinoa.

Recipe Notes

We used cous cous instead of quinoa as neither Dr W or I like qunioa. It worked just as well.

We made roast potatoes and roast courgettes to serve with as well.