Archive for the ‘Fish’ Category

Smoked trout pate

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time no cooking required

Ingredients
125g/4½oz smoked trout
100g/3½oz crème fraîche or soft cream cheese
2 tsp horseradish sauce
juice of ½ lemon
To serve
slice lemon
sprig flat-leaf parsley
brown bread or toast
 

Method
1. Place all the ingredients into a food processor and whiz until smooth.
2. Divide between four small ramekins and decorate with a slice of lemon and flat-leaf parsley. Serve with thin brown bread or toast.

Hot smoked trout with Jersey potatoes

Thursday, October 25th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
2 trout, gutted and scaled
1 lemon, cut into rings
225g/8oz demerara sugar
225g/8oz rice
8 tea bags

To Serve:
mixed leaf salad and Jersey potatoes
Method
1. Tip the rice and sugar into a hot wok, tear open the tea bags and scatter
the contents over. Heat until smoking and cover with a piece of tin foil.
2. Season the trout and lay with the lemon rings over on the foil.
3. Cover the wok with a lid and smoke the fish for 15-20 minutes until
cooked.
4. Serve with a mixed leaf salad and boiled Jersey potatoes topped with a knob of butter and a scattering of parsley.

Trout Orleans

Thursday, October 25th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Trout served with bananas seems like an unlikely combination but the flavours and textures work really well together. Serve with a rich lemony sauce, this is quite a special meal.Ingredients
2 eggs
5 tbsp clarified butter
plain flour, to coat
2 sea trout fillets, skin on
55g/2oz fresh breadcrumbs
2 bananas
2 lemons, 1 juiced, 1 thinly sliced
55g/2oz butter
2 egg yolks
2 tomatoes, thinly sliced
salt and white pepper
Method
1. Preheat the grill to warm. In a shallow dish, whisk the eggs with 2 tbsp of the clarified butter.
2. Put a good handful of flour on a plate and season lightly with white pepper and salt.
3. Take the sea trout fillets and coat them with the seasoned flour, then dip them in the egg mixture and finally toss them in breadcrumbs until they are completely covered.
4. Heat a frying pan until very hot then add 2 tbsp of the clarified butter. Place the breaded fillets in the pan, skin side up for 2 minutes. Turn the fillets over and cook for a further 3 minutes, or until golden brown. Leave the pan on the heat, transfer fillets to a heat-resistant plate, skin side down and place under the grill for 5 minutes.
5. Halve the bananas, lengthways. Add the remaining clarified butter to the hot pan and place the banana halves in the pan for 5 minutes, turning occassionally to stop them burning.
6. In a heatproof bowl sitting over a pan of hot water, whisk the lemon juice, butter and egg yolks to a creamy sauce. Season with salt and pepper to taste.
7. Take the fillets from under the grill and place tomato and lemon slices over the flesh side, alternately and overlapping so they cover most of the fish. Turn the grill up to full and cook the fillets for a further minute.
8. Serve the trout and bananas together on a plate, covered with sauce.

Trout fillets with lime and caper sauce

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
8 trout fillets
125g/4oz unsalted butter
2 tbsp capers in brine, drained and washed
2 tbsp chopped fresh chervil or dill
1-2 tbsp lime juice
salt and pepper
 

Method
1. Wash and dry the trout fillets and season lightly. Melt 25g/1oz of the
butter in a large frying pan and as soon as it starts to foam, add the
fillets, skin side down. Fry gently for 3 minutes, carefully flip over and
cook for a further 1 minute.
2. Using a fish slice, transfer the trout to heated plates and keep warm in
a low oven.
3. Add the remaining butter to the pan with the capers and dill and fry
until golden brown. Add lime juice to taste and a little salt and pepper. Spoon over the trout and serve.
4. Using a small pair of tweezers pull out any small bones that may still remain in the trout.

Salad of sea trout with laver bread

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the sea trout
2 whole sea trout, filleted
olive oil
For the artichokes
8-12 baby violet artichokes
lemon juice
1 small carrot, finely chopped
1 small bulb fennel, finely chopped
1 clove garlic, crushed
olive oil
sprig of thyme
salt and freshly ground black pepper
100ml/3½oz white wine
For the laver bread cakes
100g/3½oz dried laver bread, soaked (or use tinned or vaccum-packed)
100g/3½oz fine oatmeal
squeeze of lemon juice
1-2 tbsp flatleaf parsley, chopped
25g/1oz hazelnuts, chopped
drizzle of hazelnut oil
salt and freshly ground black pepper
knob of butter
1 tbsp vegetable oil
Method
1. Remove any pin bones from the trout fillets, then score the skin.
2. Prepare the artichokes by pulling off any large leaves, trimming and peeling them, then scooping out the feathery chokes with a teaspoon. As each one is prepared, drop immediately into a bowl of water and lemon juice to prevent discoloration.
3. Cook the carrot, fennel and garlic in a little olive oil with the thyme and a pinch of salt until lightly coloured.
4. Add the artichokes and cover with the white wine and 100ml/3½fl oz of water. Cook for about 10 minutes or until the artichokes are tender (test with the tip of a sharp knife).
5. Meanwhile, mix together the laver bread, oatmeal, lemon juice, parsley, hazelnuts and oil in a bowl and season with salt and freshly ground black pepper. Shape into four little cakes.
6. Heat the butter and oil in a frying pan and fry the cakes until golden brown on both sides. Remove from the pan and keep hot.
7. For the sea trout, fry the trout fillets in hot olive oil, skin-side down first, for about two minutes on each side.
8. To serve, place a laver bread cake in the centre of each plate and spoon the warm artichokes on top. Place the trout fillets on the vegetables and serve.

Pan-fried trout

Thursday, October 25th, 2007

 Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
4 boneless, skinless trout fillets, weighing approx 100g/3½oz each
2 oranges, grated rind and juice
3 tbsp fresh basil, chopped
3 tbsp light crème fraîche
salt and freshly ground black pepper
Method
1. Place the trout fillets into a non-stick frying pan. Pour the orange rind and juice over the trout fillets.
2. Cover and simmer gently for 5-6 minutes or until the fish is just cooked.
3. Gently stir in the basil and the crème fraîche and heat through. Season well and serve with new potatoes and plenty of vegetables or salad.

Not suitable for freezing.

Per serving:

Energy: 154kcal
Protein: 20g
Carbohydrate: 3g
Fat: 6g

Potted sea trout with dill

Thursday, October 25th, 2007

Serves 6

Preparation time over 2 hours

Cooking time 10 to 30 mins

Ingredients
250g/9oz butter
1 bunch of dill
2 lemons
2 tsp green peppercorns in brine
640g/1lb5½oz sea trout fillets
salt and pepper
Method
1. Grate the zest of the lemons then peel them with a knife and segment them, so you are left with only the flesh (no pips).
2. Finely chop the dill.
3. Cut the trout into 2.5cm/1in cubes roughly.
4. Melt the butter in a pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest, segments, dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours.
5. To serve, remove from the ramekin and garnish with a spoon of crème fraîche and toast.

Pan-fried trout with almond puree

Thursday, October 25th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
For the almond purée
7g/½oz unsalted butter
1 shallot, chopped
pinch salt
600ml/1 pint 2fl oz milk
200g/7oz almonds, flaked or whole, lightly toasted
dash double or whipping cream
dash almond oil
freshly ground black pepper, to taste
For the trout
15g/½oz unsalted butter
½ tbsp olive oil
4 whole trout, scaled, gutted and heads removed
salt and freshly ground black pepper
1 lemon, juice only
small bunch parsley, chopped
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. For the almond purée, in a medium-sized pan melt the butter and sweat the chopped shallots until soft and transparent. Season with salt, to taste.
3. Add the milk and almonds and bring to the boil. Cook for 30 minutes.
4. Place the almonds and shallots into a blender with a few tablespoons of the milk they have been cooked in. Blend to make a fine purée. Adjust the consistency by adding more cooking liquid if required and a dash of cream and almond oil to taste.
5. Return the purée to a smaller pan, season with salt and freshly ground black pepper and keep hot.
6. For the trout, melt the butter with the olive oil in a non-stick, ovenproof pan. Heat until the butter is foaming. Season the trout with salt and freshly ground black pepper before placing them into the pan. Cook for approximately three minutes on the first side before carefully turning the trout over and transferring the pan to the oven for ten minutes.
7. Remove the pan from the oven. Squeeze the lemon juice over the trout and leave to rest for a few minutes.
8. To serve, spoon some of the hot almond purée onto each serving plate before placing the fish onto the plate. Add the parsley to the warm cooking oil in the pan, stir, then spoon over and around the fish.

Smoked trout pate

Thursday, October 25th, 2007

Serves 8

Preparation time less than 30 mins

Cooking time no cooking required

Ingredients
450g/1lb smoked trout fillets or 2 whole smoked trout (225g/8oz each)
225g/8oz unsalted butter, softened
juice of 1 lemon
2 tbsp creamed horseradish
large pinch of cayenne pepper
large pinch of freshly grated nutmeg
freshly ground black pepper
105ml/7tbsp sour cream or crème fraiche
4 tbsp chopped chives

To Serve:
2 bunches watercress
2 lemons cut into wedges
1 large loaf bread
 

Method
1. Skin and fillet the smoked trout ensuring that you remove all the bones. Roughly flake two of the fillets into the bowl of a food processor, reserving the remaining two for later.
2. Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper. Pulse to combine.
3. Transfer the mixture to a bowl and flake in the remaining trout fillets. Fold in the sour cream, add the chives and stir well to combine. Check the seasoning, adding more lemon juice if required.
4. Place a spoonful of the pate on each serving plate with a large handful of watercress and a wedge of lemon. Serve with crusty bread.

Pan-fried trout and smoked trout ravioli, with courgette salad and warm tomato salsa

Thursday, October 25th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
50g/2oz spinach
125g/4oz pasta flour
7.5ml/½tbsp olive oil
1 egg
1 large courgette
100g/3½oz smoked trout
25g/1oz butter
2 tbsp/30ml/1fl oz crème fraiche
1 shallot
4 tomatoes
few ripped basil leaves
1 tbsp/30ml/1fl oz red wine vinegar
3 limes
salt and pepper
1 tsp sugar
37.5ml/2½tbsp chopped coriander
1 tbsp/1fl oz water
2 trout fillets
flour for dusting
olive oil, for cooking
Method
1. Blanch the spinach in boiling water and squeeze as dry as possible in a tea towel. Chop finely, or shred in a food processor.
2. To make the pasta: combine the pasta flour, 7.5ml/½tbsp olive oil, egg and spinach in a bowl to make the pasta dough, adding a little water if necessary to achieve the correct consistency. Knead for 5 minutes, and leave to rest in the fridge for up to 30 minutes.
3. To make the courgette salad: slice the courgette into ribbons, using a vegetable peeler. Mix with the juice of ½ lime, ½ tbsp coriander, a little olive oil and seasoning. Leave to allow the flavours to infuse until ready to serve.
4. Blend the smoked trout, butter, crème fraiche, 1 tbsp coriander and juice of ½ lime in a food processor to make a mousse. Season to taste.
5. To make the warm tomato salsa: finely chop the shallot and fry lightly in olive oil. Whilst the shallot is cooking, skin, de-seed and chop the tomatoes. Add to the shallot and continue cooking.
6. Add the basil leaves and red wine vinegar to the tomato and shallot mixture. Add pepper and sugar to taste. Keep warm until ready to serve.
7. Roll the pasta dough, following the roller manufacturer s instructions, until the thinnest pasta sheet has been produced. Cut out 6 large circles and 6 small circles using pastry cutters of a suitable size.
8. Place a tsp of the smoked trout mousse on each of the smaller pasta circles. Brush round the edge with a dampened pastry brush. Place each of the larger pasta circles over the mousse and press down firmly to seal the edges.
9. Heat a little olive oil in a frying pan. Season the trout fillets and lightly dust the skin side only with flour. Place skin side down in the hot oil. Cook for approximately 5 minutes depending on the thickness of the fillets.
10. Meanwhile boil a kettle and fill a large pan with the boiling water. Keep the water boiling.
11. Turn the trout fillets carefully and continue cooking flesh side down.
12. Cook the ravioli in the boiling water for approximately 2 minutes.
13. Toss the courgette salad again and place half on one side of each plate.
14. Drain the ravioli and place 3 on each plate opposite the courgette salad.
15. Salt the trout fillet lightly and place skin side up on the courgette salad. Garnish the ravioli with the warm tomato salsa.
16. Drizzle a little oil and lime juice over the whole dish and season lightly with black pepper.