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Season: Spring Summer 

Test Trout with Watercress Salsa Verde and Char-Grilled Vegetable Salad

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

CHAR GRILLED VEGETABLE SALAD INGREDIENTS

*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

  1. Place the Trout Pave’s on a tray, season with salt and pepper
  2. 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.
  3. 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,
  4. Squeeze the juice of half a lemon in to the pan too continue basting for 1 minute more.
  5. 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
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