AUSTRALIAN OCEAN TROUT SKIN ON (2 X 140G)
Preparation Time: 30 mins / Cook Time: 40 mins / Serving: 2
1 x AUSTRALIAN OCEAN TROUT SKIN ON (2 X 140G)
1 lemon, halved
For the fricassee
1 tbsp olive oil
100g cured chorizo,
large pinch sweet smoked paprika
125ml fresh chicken stock
150g cooked peas
For the warm caper dressing
3 tbsp olive oil
2 tbsp small capers, drained
1 red onion, finely chopped
1 tbsp red wine vinegar
small bunch tarragon, chopped
1, First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers & the onion & cook for 3 mins until softened. Splash in the red wine vinegar & bubble down, then remove the pan from the heat. Add the rest of the oil & the tarragon, then leave to infuse.
2. For the fricassée, heat the oil in a sauté pan, add the chorizo & fry for 2 mins until it starts to crisp & render out red oil. Throw the potatoes & paprika in the pan & cook for 5 mins, tossing occasionally, until they start to brown on the edges.
3. Pour in the chicken stock, turn up the heat & boil the stock for 8-10 mins until it has nearly all evaporated & the potatoes are tender. Stir the peas into the potatoes & cook for 2 mins more until heated through, then set aside.
Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt & black pepper.
4. Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp & golden & most of the flesh has changed colour with just the top still raw.
5. Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat & leave the fish in the pan. You are now ready to plate up – you can serve the other lemon half on the side if you like.
6. Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate & serve.