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Serves:
4 as a light lunch
Prep
time: 5-6 minutes
Cooking time: 3-4 minutes
Ingredients:
1
ciabatta or French stick, quartered
1 garlic clove, peeled
2 tablespoons extra virgin olive oil
125g (4oz) creme fraiche
1 tablespoon hot horseradish sauce
1 tablespoon chopped chives
4 trout fillets
a bag rocket or watercress
salt and pepper lemon juice and olive oil, to serve
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Seared
trout bruschetta with horseradish
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Method:
This
makes a delicious light lunch or snack supper. Using a pair
of tweezers pull out any small bones that may still remain
in the trout fillets.
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Toast the bread under the grill or on a griddle, rub all
over with the garlic clove and drizzle with oil. Keep
warm in a low oven. Combine the creme fraiche, horseradish,
chives and salt and pepper.
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Meanwhile, lightly season the fillets and brush over a
little extra oil. Heat a frying pan until really hot and
sear the trout skin side down for 3 minutes, flip and
cook for a further 30 seconds.
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Arrange the seared trout over the bruschetta with a dollop
of the horseradish cream and some rocket leaves. Serve
drizzled with lemon juice and extra olive oil.
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
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Recipes
