GRAEME Pallister, one of the many top chefs appearing at the Foodies Festival, has a delicious recipe for trout which will have your taste buds tingling
Pan-fried rainbow trout with rosemary, lemon and garlic and a sorrel cream sauce
2 x 200g trout fillet
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped garlic
Half teaspoon grated lemon zest
Half teaspoon finely chopped fresh ginger
1 tablespoon olive oil
1 shallot peeled and finely diced
1 tablespoon of quality white wine vinegar
50 ml dry white wine
100ml chicken stock
25g shredded fresh sorrel leaves
50g unsalted butter
1 tablespoon double cream
Combine the rosemary, garlic, lemon and ginger and add a small pinch of salt and a grind of pepper. Lay the trout flat, skin side up on a board, and carefully slice scores about 3mm into the fish across the width about 3cm apart so you end up with about five scores in each fish.
Gently prize these apart and place some of herb and lemon mix into each, making sure most of it is under the level the skin and really penetrating the fish itself. Place back into the fridge while you make the sauce.
In a pan on medium heat, reduce the shallots and vinegar gently to a thick syrup, add the wine and repeat, add the stock and reduce by a third, add the sorrel and allow to gently wilt, remove from the heat and whisk in the butter and cream. Season to taste and keep warm away from a direct heat. You can, if you like, blend with a stick blender.
Warm a non-stick pan on a moderate heat, season your fish skin side up, add the olive to the pan, and gently place the fish skin side down into the pan and gently press for a second to allow an even cooking.
Season the flesh side of the fish, allow the fish to gently fry for two minutes and carefully turn – the skin should be golden. Allow to cook for only 30 seconds more and remove the pan from the heat.
Warm two plates and immediately place the fish into the centre of each, carefully remove the skin by pinching the end and pulling back. You should see a beautiful pink surface studded with the herbs. Serve with the sauce around and accompany with some simply cooked boiled potatoes, a wedge of lemon and some dressed lettuces. Enjoy.