Evening Folks, I work as a chef so catching, cooking and eating them is something that i'm really into. Anyway here is a a couple of my own recipe's.
Cold-poached trout with spinach mayonaise on a brioche bread. (starter)
Method.
1. Bring about 4cm water to boil in a frying pan with the a little salt, pepper and a couple of lemon wedges. Place the trout in the pan, bring to a simmer, turn off the heat, cover & leave to poach for 10 minutes
Troot is ready when the flesh turns opaque and flakes easily.
2. Drain, cool, then break into rough flakes.
3. Wash the spinach, pat dry and finley slice. Mix the spinach through your mayonaise.
4. Brioche bread (you get mini one's in most supermarkets that are the perfect size) Slice in half ( the same way you'd cut a bun for a sandwich) Lightly toast on each side.
5. Spread your spinach mayo on the toasted brioche ( good spreading) place the troot flakes on top of the mayo. Serve on a light mixed leave salad with a lemon twist to garnish.
Herb Crusted Raibow Trout served on a bed of crushed potatoes and wilted spinach. (main coarse)
Method.
1. Boil baby potatoes
2. large handful flatleaf parsley, chop coarsely, 2 fresh thyme sprig, roughly chopped, 2 fresh rosemary sprigs, roughly chopped, handful of dill, chopped. Add the chopped herbs to breadcrumbs.
3. place trout skin down on oven tray. Season trout with a little salt and pepper, squeeze a wegde of lemon over the flesh.
4. coat trout with the herb breadcrumbs, bake in a pre-heated oven at 170 degree's celsius for 10 minutes (until fish is flaking) While the fish is cooking crush your boiled potatoes ( just bash about with masher a bit) then put them in a hot wok with the spinach, keep on heat til' the spinach wilts.
5. Place the the potatoes and spinach on the plate your serving the meal on, place the now cooked trout on top and serve.
