Roast sea trout

milestone-roast sea trout-250x400

You can download a printable version of this recipe at
http://www.the-milestone.co.uk/pdf/Roast%20Sea%20Trout%20Recipe.pdf

To serve 4 

4‐ 6oz trout steaks
Cherry tomatoes on the vine cut into bunches of 5
10 tomatoes blanched, peeled, quartered and deseeded
1 clove garlic crushed
2 tsp olive oil
300‐400g green beans
25g white wine vinegar
25g brown sugar
1tsp tomato puree
½ finely diced onion
Salt and white pepper to season
4oz butter 

 

Method

  1. Make sure trout is fully scaled and the belly is trimmed back
  2. In a warm sauce pan place approximately 1oz butter, onions, and garlic sweat down till soft and starts to turn translucent
  3. Add tomato puree, cook out for a few minutes
  4. Add tomatoes and olive oil then cook on a low temperature until moisture evaporates and thickens
  5. Add vinegar and sugar to adjust balance, cook out for 5 minutes until finished
  6. Rub trout in oil then season in white pepper and salt
  7. Place in a hot frying pan once coloured turn over, place in cherry tomatoes and roast for 10‐15 minutes
  8. While trout is roasting bring a small pan of water to the boil add a pinch of salt then trim the beans and cook for 2.30 minutes

You can also get recipes straight from the Milestone at
http://www.the-milestone.co.uk/recipes.asp