Sea Trout make wonderful eating,
however they should be taken sparingly. I am totally apposed to the
sale of rod caught fish. If you dont want to eat the fish that you
catch then put it back!
For more recipes go to BBC Food and drink
site or click here to be taken there!
Rick Stein's
Seared Smoked Sea Trout with Chive Dressing
Smoked sea trout is cured in the same way as salmon:
brined and then smoke-cured without heating. There is no need to cook
the fillet through; it should be seared on the outside and just warm
in the centre. Use a ribbed steak pan to get the sear marks. You can
also use smoked salmon for this dish." Rick Stein
Ingredients
350-450g/12-16oz piece smoked sea trout, skinned and cut into four
1 small bunch of chives
1 small shallot, finely chopped
85ml/3floz extra virgin olive oil
1tbsp white wine vinegar
½tsp salt
Method
1. Finely slice all but four chives.
Mix the chives and shallot with the oil, vinegar and salt.
2. Heat the ribbed pan until smoking hot. Brush the fillets with olive
oil and grill on each side for 30-60 seconds, depending on thickness.
The centre should be just lukewarm.
3. Divide the dressing between four warmed plates and lay the fillets
on top. Drape a chive over each fillet and serve.
Place the fish in the centre
of a large piece of foil. Add 2 tablespoons of the lemon juice, then dot with
25g (1 oz) of the butter. Seal the foil, weigh the fish and place on a baking
sheet. Calculate the cooking time at 10 minutes per 450g (1 lb). Bake until
tender. Remove the fish from the foil, reserving the cooking liquor, then
carefully remove the skin while still warm. Arrange the fish on a serving
dish and leave to cool. To make the sauce, put the cooking liquor and the
remaining butter in a saucepan and heat gently. Add the watercress, spinach,
parsley, chervil and dill, then cook for 2-3 minutes, until softened. Put
the sauce in a food processor or blender and work it until smooth. Transfer
to a bowl and add the remaining lemon juice. Leave to cool, then fold in the
mayonnaise. Turn into a small serving bowl and chill until required. When
the fish is cold, garnish with fresh herbs and whole prawns, if liked. Serve
with the herb sauce.
Rick Steins Buttered Sea Trout with Red Wine, Star Anise and Prawn Sauce
Ingredients
50g/2oz butter
2 star anise
4 x 175g/6oz sea trout fillets (taken from 2 x 550g/1¼lb fish)
1tbsp chopped parsley
salt
For the Sauce:
225g/8oz unpeeled cooked north atlantic prawns
75g/3oz unsalted butter
1 small onion, finely chopped
7g/¼oz dried porcini mushrooms
a pinch of dried chilli flakes
15ml/1tbsp balsamic vinegar
600ml/1pt red wine, such as a chilean cabernet sauvignon
300ml/10floz chicken stock
1 star anise
1tsp beurre manie
1tsp fresh lemon juice
Method
1. For the sauce, peel the prawns and set aside, reserving the shells.
2. Melt 25g/1oz of the butter in a medium-sized pan, add the prawn shells,
onion, carrot, celery, dried porcini and chilli flakes and fry, stirring now
and then, until all the vegetables are lightly browned.
3. Cut the rest of the butter into small pieces and chill. Add the balsamic
vinegar to the pan, cook for a few seconds and then add the red wine, chicken
stock, star anise and a small pinch of salt. Leave to simmer rapidly until
reduced to about 175ml/6lfoz. Remove from the heat.
4. For the sea trout, pre-heat the oven to 200C/400F/Gas6. Melt the butter
in a small pan with the star anise and leave in a warm place for 5 minutes,
until the butter is lightly infused with the star anise.
5. Brush the cut face of each sea trout fillet with some of the melted butter,
season with a little salt and then fold them in half, skin-side outwards.
Place them in a shallow oven-to-table dish and brush with the remaining melted
butter. Cover with foil and bake for 20 minutes.
6. Strain the wine and stock reduction through a fine sieve into a clean pan.
Uncover the trout and carefully pour the juices from the dish into the same
pan. Sprinkle the peeled prawns over the sea trout, cover and keep in a warm
place. Bring the pan containing the wine and stock reduction and the trout
cooking juices back to the boil and reduce to about 100ml/3½floz stirring
in the beurre manie at the same time.
7. Whisk the pieces of chilled unsalted butter into the sauce a few at a time,
until it has emulsified. Add the lemon juice and adjust the seasoning to taste.
Uncover the fish and prawns and pour the sauce over. Scatter with the chopped
parsley and serve. Mashed potatoes are a nice accompaniment to this dish.
Potted Seatrout with Dill
Ingredients
250g/9oz butter
1 bunch of dill
2 lemons
2tsp green peppercorns in brine
640g/1lb5½oz sea trout fillets
salt and pepper
Method
1. Grate the zest of the lemons then peel them with a knife and segment them,
so you are left with only the flesh (no pips).
2. Finely chop the dill.
3. Cut the trout into 2.5cm/1in cubes roughly.
4. Melt the butter in a roomy pan and gently stew the trout until the cubes
are nearly cooked then add the lemon zest, segments, dill and peppercorns.
Season with salt and pepper. Spoon into ramekin dishes and chill for at least
6 hours.
5. To serve, remove from the ramekin and garnish with a spoon of creme fraiche
and toast.
Burrastow House Hotel Sea Trout
with Rose Raspberry Vinegar and Fennel
Method
1. Preheat oven temperature to 190C/375F/gas 5.
2. Place sea trout fillets in an oven proof dish with a little of the fish
stock. Season well. Put in the oven for 5-8 minutes until cooked. Remove fish
from the oven but keep warm.
3. Pour the juice from the fish into a pan with remaining stock, rosé
wine and raspberry vinegar. Bubble hard and reduce by half.
4. Add butter, lemon juice and finely chopped fennel sprigs.
5. Lift the skin off the fillets of fish and lay them on a plate. Pour over
the sauce. Serve immediately.
6. Serve with new potatoes or a green leaf salad.
