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Ingredients:
4
trout fillets, cut lengthways into medium pieces
2 courgettes, sliced
4 shallots, chopped
8 button mushrooms, whole
8 cherry tomatoes, whole
15mls / 1tblsp Drambuie
5mls / 1tsp olive oil
juice of 1/2 lemon
few springs of fresh fennel
100g / 4oz assorted gooseberries, raspberries & strawberries
- according to availability (frozen may be used)
freshly milled salt & pepper
Serves 4
Prep
& Cooking time: 20 minutes
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Highland
Berry Trout Kebabs
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Method:
1.
Pre-soak 8 wooden skewers in water to prevent them charring.
2.
In a bowl, whisk together lemon juice, liqueur, seasoning and
oil. Add trout and set aside for 10 minutes to allow flavours
to absorb.
3.
Thread trout onto skewers, alternating with shallot, courgette,
mushroom and cherry tomato.
4.
Pre-heat grill to high and brush kebabs with marinade before
grilling for approx. 5 - 8 minutes.
5.
Meanwhile, pour remaining marinade into pan, adding fruit. Bring
to boil and reduce to a light glaze.
6.
Serve on heated plates with a chive mash to side.
Note:
Time may vary according to thickness of trout, however it is
cooked when the flesh becomes opaque or when it flakes easily
when tested with a fork. Cooking time should be quick as overcooking
can result in dryness.
Recipes
