Escalope of wild sea trout with tomato vinaigrette 2017-09-27T15:18:13+00:00

Project Description

Escalope of wild sea trout with tomato vinaigrette

Ingredients

  • 4 x 200g escalopes wild sea trout
  • rapeseed oil
  • for the tomato vinaigrette
  • 75g finely chopped shallots
  • 1tbsp chopped chervil
  • 1tbsp chopped chives
  • 1tbsp chopped tarragon
  • 1tbsp chopped parsley
  • 2 tbsp tomato concasse
  • ½ tbsp Worcestershire sauce
  • 100g tomato ketchup
  • 8 drops tabasco sauce
  • 300ml rapeseed oil
  • 50ml cider vinegar
  • baby herbs & fennel to garnish

Escalope of wild sea trout with tomato vinaigrette

Method

  1. Mix all the vinaigrette ingredients together in a bowl.
  2. Pan-fry the sea trout fillets in a little rapeseed oil until they are cooked but still nicely pink in the middle
  3. To serve, place the fillets on warmed plates, top with the tomato vinaigrette and garnish with baby herbs and baby fennel.

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