|
|
|
|
Ingredients:
4
x 12 oz Trout, filleted & skinned
Vegetable oil for deep-frying
Maldon salt
2 Fresh limes
BATTER
80g self-raising flour
60g Cornflour
2 Good pinches of maldon salt
I Egg white
250ml Champagne
3 tbsp Creamed horseradish
4 tbsp Chopped fresh parsley
CHIPS
4 Large Estima potatoes
Virgin olive oil
Maldon salt
Freshly cracked black pepper
2 tbsp Chopped fresh thyme
|
|
|
JAMES
MARTIN'S TROUT WITH CHAMPAGNE & HORSERADISH BATTER
Prep
time: 5-6 minutes
Cooking time: 3-4 minutes
Method:
First
peel and chop the potatoes into 1cm thick chips and place into
a bowl. Drizzle well with olive oil, seasoning and a few sprigs
of chopped fresh thyme.
Place onto an oven tray and bake in a pre-heated oven 180C for
about 30 mins.
Heat the oil for the deep-frying to about 180 to 190 c.
Sift the flour and cornflour into a bowl and add the salt.
Spoon in the horseradish and egg white and, using a whisk, whisk
in the champagne. Finally stir in the chopped fresh parsley.
Dip each fillet in the batter and place carefully into the hot
oil. Cook for about 4 to 6 mins depending on the thickness.Remove
onto kitchen paper once nice and brown.
Serve with the chips and some wedges of fresh lime.
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
