Wild Seatrout
Asparagus Spears
Pan Fried Sea Trout
WILD SEA TROUT PAN FRIED - SERVED WITH NEW SEASON ASPARAGUS AND CREME FRAICHE
This dish is best cooked during June and July as Sea trout and asparagus are available in early summer. Wild sea trout is revered by fishermen as having the finest flavour of all game fish....Enjoy!
ShoppingWild sea trout fillets
Asparagus
Extra virgin olive oil
Creme fraiche
Lemon juice
Chopped parsley or watercress
Method
Rinse the sea trout fillets, pat dry with kitchen towel and cut into portions. Heat an oven to 180C.
To the creme fraiche add the chopped parsley or watercress and lemon juice to taste; refrigerate.
Blanche or steam the Asparagus until it is tender but not soft.
Place the fillets of fish into a hot non stick frying pan with a little olive oil, season to taste. Allow to cook until the skin is crisp and lightly coloured.
Remove from the heat and place in the oven for a few minutes (3 - 4) to allow the fillets to finish cooking. It is very important not to overcook sea trout as it can easily become dry and lose its natural juices.
Place the fillets skin side up on to a warm plate, top with Asparagus spears and serve with a spoonful of creme fraiche.
Freshly baked bread and chilled white wine are ideal partners for this fishy feast.
Buy Fresh Wild Sea Trout.....
