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Warm Salad of Wild Trout, Jersey Royals, Gooseberries and Water Cress

Category : Food

Ingredients
4 120g fillets of Wild Sea Trout
½ kg Jersey Royal Potatoes
200g Gooseberries
2 bunches of Sarrat Water Cress
1 bunch Chervil
Sourdough Bread
Good Olive Olive Oil
1 Lemon
Salt

Serves 4

Method
Season and pan fry the Trout skin side down on a medium heat in the good olive oil, until skin is crispy. Add the Gooseberries to the pan and stir in, Turn the fish and leave to rest in the pan. Squeeze a little lemon juice into the pan.

Boil the Potatoes in a pan with salted water until softened. A knife should slide in and out of the potato with ease.  Dice the sourdough and pan fry in good olive oil until crispy. Drain on a cloth and season. Pick the tops of the Chervil and chop up (just roughly)

Remove your potatoes from the water and slice. Put into a mixing bowl, add the croutons, Chervil and Water cress.  Gently mix all the ingredients and place onto your serving bowls.

Flake the trout into nice big pieces and scatter on your salad bed, add the gooseberries randomly to your bowl. Dress the salad with the oil from the pan. This will provide the perfect vinaigrette for your salad. The skin on the fish is optional but will give another texture.

Happy Cooking!