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Katse Fish Farms

Royale Highlands Trout

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Grilled Lightly Smoked Royale Highlands trout with watercress crème fraiche – serves 4 by Judy Sendzul - SalmonBar.com
150g portion Lightly Smoked Royale Highlands Trout per portion - 250ml creme fraiche - 2 teaspoons creamed horseradish - 1 handful chopped watercress - 1 teaspoon black pepper - 1 teaspoon SalmonBar salt - 2 rashers bacon – grilled and chopped - 300g cooked, halved new potatoes, skin on Fresh watercress for garnish
1.Grill fish and add a dash of Ponzu sauce at the end. Remove skin once cooked.
2.Make up the creme fraiche sauce by blending the creme fraiche, chopped watercress, horseradish, Salt and pepper
3.Heat the portion of potatoes in a pan with a little olive oil and a pinch of salt. Add 2 tablespoons of creme fraiche sauce with the chopped bacon and gently mix through. Remove from the heat.
4.To plate, place 3 tablespoons of potato mix in the center of the plate to form a bed.. Rest the warm grilled trout portion of top. Top with a further tablespoon of creme fraiche sauce and garnish with watercress. Drizzle the pan juices around the plate. Serve.

Place fish on top of potatoes with pan juices and add a dollop of creme creme fraiche on top. Add a dollop of sauce

SalmonBar salt - Mix fresh chervil, thyme and lime rind into Flakey sea salt.
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