|
Ingredients:
for
the rosti
450g/1 lb potatoes
1 red onion, peeled and finely sliced
1 egg, beaten
sea salt and black pepper
vegetable oil for shallow frying
for
the spinach
450g/1lb small spinach leaves
4 tbsp soured cream
pinch ground nutmeg
for
the trout
juice & rind of ½ lemon
juice & rind of 1 orange
2 tbsp runny honey
½ tsp Dijon mustard
4 x 115-150g/4-5oz trout fillets
2 tbsp olive oil
25g/1 oz butter
1 tsp finely chopped parsley
sea salt and black pepper
|
|
Pan
Fried Trout with St. Clements Sauce
|
serves
4
preparation times: 20 minutes
cooking time: 25 minutes
standing time: 10 minutes
Method:
Finely
grate the potatoes and place in a bowl of water for 10 minutes.
Drain and squeeze out all excess water Mix with the onion and
egg. Season and stir well.
Heat
a little oil in a large frying pan and place four mounds of
potato mixture in the pan. Press down on each with the back
of the spoon and cook gently for 15-20 minutes, turning once.
Pre-heat the oven to 180° C/ 350° F/ Gas 4 and keep
the rosti hot in the oven whilst cooking the fish.
Cook
the spinach in a large pan covered with a lid for 3 minutes.
Stir in the sour cream and ground nutmeg. Season and keep hot.
Mix
together the lemon and orange juices with the mustard and honey.
Season the trout and heat the oil and butter in a pan. Add the
fillets, skin side uppermost and sear for a few minutes. Turn
the fillets over and cook for a further 2 minutes. Pour the
juice mixture over, scatter the rinds on top of the fish and
cook for a few more minutes.
Arrange
the rosti cakes and spinach on plates, and top with the fish.
Whisk the sauce in the pan and drizzle over the fish. Serve
garnished with finely chopped parsley.
British
Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel:
0131 472 4080 Fax: 0131 472 4083 E-mail:
mail@britishtrout.co.uk
Recipes
