Sea trout with salmon and basil crust

Mar 14 2008 by Bill Oldfield, The Journal

(Serves two)

TROUT is one of those fish that nature designed to travel long distances and as a result the flesh is darker and more oily. As we’re all told these days, fish oils are beneficial to our health. So, not only do they taste brilliant but they are also easy to cook and are doing us good at the same time. What more can you ask for? It’s imperative that oily fish is as fresh as possible as the taste can quickly deteriorate. So be sure of your source and only buy on the day you need it.

INGREDIENTS

Two fillets of sea trout with the skin left on

100g of skinned and boned salmon trimmings – available from any proper fishmonger

A small carton of double cream

A slice of fresh bread

A handful of fresh parsley

A handful of fresh basil

Salt and freshly ground black pepper

Olive oil

A few cherry tomatoes halved (or use chopped sun-dried tomatoes)

A couple of handfuls of baby leaf spinach

Two lemon wedges

Herb-flavoured oil for dressing

Balsamic vinegar reduction

METHOD

Pre-heat the oven to 220°C (gas mark 7).

Blitz the bread and fresh herbs in a food processor or liquidiser and it will go a superb green. Remove the crumbs from the processor and replace with the salmon trimmings (carefully check for bones first), the cream and a little salt and pepper. Process until a soft mousse is achieved, but don’t over process or the cream will split.

Lay the trout fillets skin-side down on an oiled baking tray and run your hand over the flesh to ensure there are no pin bones, removing any you find – use tweezers if you can’t grab them with your fingers. Spoon and spread the mousse over each fillet, scatter the green crumb on top and sprinkle each with a little olive oil.

Place the baking tray in the oven and bake for 10 minutes. While they’re cooking, make up a salad by mixing the tomatoes and spinach and dress with the herb oil.

To serve, put the salad on to warmed serving plates (which will make the spinach wilt slightly) and place the trout fillets on top. Drizzle the balsamic reduction around and serve with a wedge of lemon.

Recipes are taken from Oldfields Restaurants cookbook, Passion for Real Food, out now and available in good bookshops. For discounted copies contact us at the restaurant on Claypath in Durham on (0191) 370-9595 or go to www.oldfieldsrestaurants. com