Recipe from Shibden Mill Inn

Sea Trout, quick potato salad with walnuts, spring onion & burnt lime recipe from Shibden Mill Inn

Ingredients 

2 fillets of Sea Trout
500g of large jersey royal’s
100g mayonnaise
Flat parsley
40g walnuts
4 spring onions
1 lime
20g butter
Rapeseed oil
Tbsp sugar
Salt & white pepper

Method 

Firstly, place the Jersey royals in a pan of cold water and bring to the boil & add a teaspoon of salt, cook until soft, drain and set aside to cool at room temperature.

For the burnt lime, cut in half and place in a hot frying pan with a little rapeseed oil & sugar, sautéed for 2/3 minutes until it caramelizes.

For the potato salad, cut the jersey royals into bite size pieces and mix with the mayonnaise, chop parsley walnuts, chopped spring onions & season.

Heat a non-stick pan, add the rapeseed oil and butter place the sea trout skin side down, season the meat side. Cook the fish slowly and gently until the skin is a nut-brown colour, turn the fish over and squeeze the lemon over the fish and leave to rest for 2 minutes before serving.

2016-05-09T16:04:16+00:00 May 20th, 2014|