Walnut Dressed Trout, Butternut Squash Rosti with Mushroom Sauce
A Creamy Mushroom Sauce Is Drizzled Over A Seasonal Butternut Squash Rosti, With The Simply Cooked Trout Sitting on Top.
Make Butternut Squash Rosti Mix
Peel and grate the butternut squash. Add the grated squash to a clean tea towel and squeeze out the excess moisture into a bowl. Liquid should seep out of the tea towel. Discard this
liquid. Add the grated squash to a mixing bowl.
Peel and dice the onion. Heat a frying pan and add the onion. Cook the onion for 5 minutes until softened.
Whilst the onion is cooking, peel and finely chop the garlic. Pick the leaves of the rosemary and finely chop. Add the chopped garlic, rosemary and tomato purée to the softened
onion and cook for 2 minutes.
Add the cooked onion to the bowl with the grated squash and mix to combine the ingredients.
Add the flour and mix. Add the egg and mix to combine everything. Season the mix with salt and pepper.
Add flour to your hands and shape into x4 large flat rostis.
Cook Butternut Squash Rosti
Heat oven to 140C
Heat a large non-stick frying pan up and add a thin layer of oil. When the pan is hot, add two rosti and cook on one side for 3-4 minutes, flip the rosti and cook on the other side for 3-4 minutes. Repeat this process with the remaining rostis.
Add the fried rostis to a baking tray and put in the oven to continue to cook whilst you finish cooking the rest of the meal. Make sure the oven isn’t too hot and so the rostis do not burn.
Make Walnut Dressing
Add the chopped walnuts, sugar and olive oil to a small frying pan. Fry until the walnuts are lightly toasted.
Remove from the heat and stir through the rapeseed oil and red wine vinegar. Season with salt and pepper and leave to one side until you are ready to plate up.
Make Mushroom Sauce
Peel and finely dice the shallot. Add the butter to a frying pan and cook the shallot for 5 minutes until softened.
Whilst the shallot is cooking, slice the chestnut mushrooms. Add the sliced mushrooms to the softened shallot and cook for 5 minutes until the cooking liquid from the mushrooms has
Add the wine and reduce by half. Add the stock and reduce by half. Add the double cream and simmer the sauce down until it has thickened and the creamy sauce coats the back of a spoon.
Add the chopped parsley. Keep the sauce warm until ready to serve.
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.
Add the mushroom sauce to the base of the plate. Top with a rosti in the middle. Add the fried fish fillets to the rosti.
Drizzle the walnut dressing around the fish and serve immediately.
- 2 Cornish Trout Fillets
- 2 tbsp Olive Oil
- Butternut Squash Rosti
- ½ Butternut Squash
- 4-5 tbps Olive Oil
- 1 Small Brown Onion
- 1 Garlic Clove
- 8g Rosemary
- ½ tbsp Tomato Purée
- 3 tbsp Self-Raising Flour
- ½ tsp Paprika
- 1 Egg
- Salt & Pepper
- Walnut Dressing
- 55g Walnuts (finely chopped)
- 1 tsp Caster Sugar
- 3 tbsp Olive Oil
- 3 tbsp Organic Rapeseed Oil
- 2 tbsp Red Wine Vinegar
- Mushroom Sauce
- 10g Butter
- 1 Shallot
- 200g Chesnutt Mushroom
- 150ml White Wine
- 100ml Stock
- 100ml Double Cream
- 10g Fresh Parsley (leaves picked and finely chopped)