Posts Tagged ‘Trout’

For the purée

500g Jerusalem artichokes
75ml double cream
80g butter
juice of 1 small lemon
salt and pepper

For the fish

extra virgin olive oil
4 trout fillets
50g butter

For the purée, peel and chop the artichokes then place in a saucepan, cover with water and bring to the boil. Allow to simmer for around 8-10 minutes until tender. Then drain and puree them with the cream and lemon juice using a blender. Blend until smooth, then transfer to a saucepan with the butter, some salt and pepper. Keep warm until ready to serve.

For the fish, heat the oil in a non-stick pan. Season well and when the oil is nicely hot, add to the pan, skin side down. Cook for 4 minutes until golden brown and so that the fish is nearly cooked. Turn the fillets over and add the butter. Cook for a further 1-2 minutes until cooked through.

Now spoon the puree onto each plate, place the fish on top and serve with salad or seasonal vegetables.