July’s recipe of the month comes from the Borrowdale Hotel, Head Chef Graham chose this particular dish due to the fresh seasonality of it’s produce, it’s also extremely popular with our guests…
Graham has recently adapted the Borrowdale Hotel’s menu to tie in to the summer season, taking traditional meals and adding a modern twist.
Did you know? They are called it “sea trout” because they are reared in the sea and actually taste better than normal rainbow trout reared in freshwater
Pan Seared Sea Reared Trout, Saffron Cream & British Asparagus
Ingredients:
- Sea Reared Trout x 6oz / 22ogrms
- Asparagus x 4
- Cherry Vine Tomatoes x 6 on vine
- Potatoes x 2 large
- Saffron x small pinch
- Double cream x 1/4 pint
- Vegetable stock x 1
- White wine x 15ml
- Fish bouillon
Method:
- Scoop potatoes out with a parisienne scoop (5 balls) and cook in saffron and vegetable stock
- Peel and blanch the asparagus
- Butter and grill the cherry vine tomatoes
- Pan sear the trout until a nice golden colour, on the skin side first
- Turn over and lightly cook for approx. 10-12 minutes
- Place white wine, fish bouillon and saffron in to a saucepan. Boil to infuse saffron, add the double cream and simmer till it thickens
- Arrange on plate as in picture
