Recipe from Associate Member; Season Cookery School located at Lainston House, an Exclusive Hotel near Winchester offering full and half day cookery courses.
TEST TROUT – INGREDIENTS
- 4 (150g) Test Trout Pave’s skin on, de scaled, pin boned
- Salt and ground black pepper
- 2 tsp Rapeseed oil
- 50g Butter
- ½ Lemon
WATERCRESS SALSA VERDE INGREDIENTS
- 150g watercress
- 50g fresh basil leaves
- 1 clove garlic peeled and chopped
- 2tsp capers
- 2 spring onion
- 2 tbsp lemon juice
- 2 tsp rapeseed oil
- Salt and pepper to taste
CHAR GRILLED VEGETABLE SALAD INGREDIENTS
- 200g/8oz streaky bacon, cut into small lardons
- 3 tbsp Rapeseed oil
- 1 garlic cut in half
- 4 small sprigs of Rosemary stalk removed and roughly chopped
- 3 peppers (red, yellow and orange), 4cm dice
- 4 baby courgettes green sliced in half
- Bunch small asparagus
- 1 red onion, peeled & cut into eighths
- 1 small aubergine, cut into 3.5cm cubes
- 50g toasted pine
- 20g fresh goats cheese, crumbled
- 150g watercress
- Salt and pepper to taste
*available from Hampshire Farmers’ Markets
METHOD GRILLED VEGETABLE SALAD
- In a hot frying pan cook the bacon for 5-6 minutes until crisp then set aside.
- In the same hot frying pan wipe out clean and toast the pine nuts until coloured slightly then set aside
- Pour the oil into a large bowl and toss in the vegetables with garlic and chopped Rosemary salt & pepper
- Place the vegetables on a pre-heated grill pan for 5-10 minutes, turning them halfway through cooking.
- When the vegetables are soft and slightly charred, place in a bowl and mix together with the bacon and Set to one side to keep warm
METHOD – TEST TROUT & WATERCRESS SALSA VERDE
- Place the Trout Pave’s on a tray, season with salt and pepper
- To make the Watercress salsa verde, place all the ingredients in a food
processor or blender with 2tbsp cold water and blend to form a smooth paste. Season to taste. - Heat a large frying pan add the oil then place in the trout Pave’s, skin side down, Cook for 2-3 minutes or when the skin is crispy, ,then turn the trout over and put the butter into the pan, melt then baste the trout with the foamy butter for 2-3mins,
- Squeeze the juice of half a lemon in to the pan too continue basting for 1 minute more.
- Take the trout of the pan and place onto a clean tray, pour over the top of the trout the cooking juices. And then start to build your plate…
BUILD YOUR PLATE
- Present neatly on the plate the grilled vegetables salad
- Place the crispy skin side up Test trout on top
- Drizzle around the plate the salsa verde
- Sprinkle around the plate toasted pine nuts