Escalope of Wild Sea Trout with a Fricassee of Summer Vegetables and Home Smoked Salmon (serves four people)
Ideal as a light summer starter, ingredients can be changed to accommodate for seasonal changes.
- 4 x 100g portions wild sea trout
- ½ lemon
- Olive oil
- ½ cucumber, peeled, deseeded and sliced
- 50g fresh podded peas
- 50g podded and peeled broad beans
- 50g samphire
- 20g shredded romaine lettuce
- 150ml light veg or fish stock (preferably homemade)
- 100g good quality smoked salmon
- ¼ bunch chopped chervil
- ¼ bunch chopped dill
- 150g diced butter
- 1 lemon
- Salt and sugar
- In a non-stick pan heat the olive oil and place the fillets skin side down, press firmly to ensure all of the skin is in contact with the bottom of the pan and cook until golden and crispy. Turn the fish over and cook for one minute to ensure it remains a little pink inside, season with a little salt and some lemon juice and keep warm.
- Heat the stock in a wide-based pan, and when boiling, add the peas and broad beans.
- Cook for one minute and add the cucumber and samphire.
- Cook for a further minute and add the lettuce, butter and herbs.
- Allow to thicken slightly and add the salmon and a good squeeze of lemon.
- Season with salt and a pinch of sugar and remove from the heat (so the salmon has only just warmed through)
Distribute the garnish and its sauce between four warm bowls and top with a piece of fish.
Recipe kindly supplied by Matthew Tomkinson, Head Chef, The Montagu Arms