Pairing Clotted Cream and Rainbow Trout In This Dish Is a Delicious Way Of Combining Classic Cornish Produce With A Savoury Twist.

Cook Potatoes

Slice the potatoes in half, add to a saucepan and cover with cold water. Put the pan on to heat and bring to a boil. Boil the potatoes for 15 minutes until cooked through. Drain the potatoes into a colander and allow them to steam dry.

Make Chive Clotted Cream Velouté

Melt the butter and flour in a small saucepan. Stir the mixture until you have made a roux. Gradually add the wine, make sure you stir out any lumps in between each addition

Gradually add the vegetable stock, stirring in between additions. You can use a whisk if you need to whisk out any lumps.

Reduce the mixture down until it has thickened and almost coats the back of a spoon. Turn the heat down and stir though the clotted cream and fresh chives. Season with salt and pepper. Keep the sauce warm on a
low temperature until ready to serve.

Do not overheat the sauce once you have added the clotted cream, otherwise it may split.

Finish Potato Salad

Add the cooked potatoes to a mixing bowl. Add the olive oil, parsley, salt and pepper. Stir to combine.

Gently crush the potatoes with a spoon. Keep them warm until ready to serve.

Wilted Kale Salad

Peel and finely slice the red onion. Cut the red pepper in half-length ways and remove the seeds. Finely slice the pepper into strips.

Heat a large frying pan and add the olive oil. Add the sliced red onion and red pepper and cook for 10 minutes until softened.

Add the kale and cook for 5 minutes until it has wilted. Combine the lemon juice and dijon mustard in a small mixing bowl and add to the kale and mix. Season with salt and pepper.

Cook Trout

Season both trout fillet with salt and pepper. Heat a large frying pan and add the oil. Once the pan is piping hot add the trout fillets to the pan, skin side down.

Cook the skin side of the fillet for 4-5 minutes, until you see the sides of the flesh begin to turn opaque. Flip the fish and continue to cook it for 1-2 minutes.

Remove the pan from the heat.

Plate up

Add 2-3 tbsp of the velouté to two plates, making a stripe down the middle.

Add the wilted kale salad to one side of both plates. Top with the cooked trout fillet and serve the potatoes on the side.

Author Chef Ali Pumfrey