Rainbow Trout & Warm Summer Salad

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Pan seared rainbow trout, griddled aubergine, charred peppers, crumbled goats cheese, toasted pistachio nuts, bay leaf infused buckwheat, fresh lemon thyme, thyme, sage and mint cold pressed olive oil, lemon juice, lemon zest dressing sea salt and black pepper.

Ingredients:

  • 2 whole rainbow trout, descaled, gutted and filleted
  • 2 washed peppers
  • 2 large aubergine sliced into eight equal slices
  • 100 grams of crumbled goats cheese
  • 200 grams of dried buckwheat
  • 25 grams of black olives
  • 1 bay leaf
  • 400 grams of cold lightly salted water.
  • 50 grams of fresh picked thyme
  • 50 grams of fresh lemon thyme
  • Chiffonade of fresh mint
  • Chiffonade of fresh purple sage
  • A handful of pistachios
  1. To begin this recipe, weigh and prepare all of the ingredients as stated above.
  2. Once you have prepared your fish, place the fillets onto a clean artisan plate and reserve in the bottom of the fridge.
  3. Place your buckwheat into a large saucepan cover with cold salted water next add your bay leaf, place onto a medium heat and simmer gently for 15 minutes until the buckwheat is cooked and tender.
  4. To char your peppers quickly, firstly wash them under cold water, dry and then to char place them over an open ring burner, you want to char the outer flesh of the pepper as this helps to intensity the natural sweetness once blackened and charred remove from the gas.
  5. Wrap them in cling film and allow to cool.
  6. Next slice your aubergine into 8 equal slices, place them onto a large artisan plate and gently brush with oil, next sprinkled them lightly with a little table salt.
  7. Next place them onto a pre-warmed griddle pan, allow to cool until the aubergine has been lightly charred with those beautiful black char lines, ensure you char these on both of the aubergine. They are tender and cooked through.
  8. Once all of the elements are cooked, in a large serving bowl place your herbs, lemon zest and a little olive oil into the bottom of the bowl along with 25 grams of sliced black olives.
  9. To cook your trout place a heavy based saucepan onto a medium heat, once the pan is lightly smoking, add a little olive oil into the pan. Lay the fish into the pan away from you, as you don’t want to be splashed by the hot oil. Cook on the skin 80% of the time and flip the fish over to finish the cooking of the fish.
  10. To finish the warm salad, drain the buckwheat remove the bay leaf, add to the bowl, along with a little washed spinach and rocket the heat from the buckwheat will wilt the leaves, to finish the salad add your charred peppers, griddled aubergine and lastly crumbled goats cheese.
  11. Place your trout onto a pre-warmed plate along with your warm early summer salad, crumble over some smashed and toasted pistachios for added texture.

Enjoy with a cold glass of pinot or ginger beer with a twist of lime, the GG

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