Urban Spice Man take 2 - Imperial trout

Imperial trout

1 shallot, finely chopped
1 tblsp rapeseed oil
200g assorted tomatoes, roughly chopped
2 tsp Imperial spice powder from Mr wolf Spices
2 tsp sugar, you can use less if your tomatoes are very ripe
Juice of 1 orange
100ml fish stock or water
2 trout fillets, other fish will work just as well.

Warm the oil over a medium heat in a sauté pan.
Gently sweat the shallot in the rapeseed oil for 5 minutes.
Add the spice powder and cook for another 2 minutes.  Throw in the tomatoes, sugar and orange juice.
Cover with the lid and simmer gently for 30 minutes, adding stock/water as necessary.  You want to end up with a thick, rich sauce, so add the extra liquid judiciously.
Taste the sauce and add salt, sugar or a touch more spice to suit your own palate.
Lay the fish on top of the sauce, replace the lid and cook for 10 - 15 minutes, depending on the thickness of your fish.

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