Serves 4
Ingredients:
2 tomatoes
200gms of samphire
4 x 120gm fillets of trout
1-2 tbsp olive oil
One lemon
Method:
Blanch the tomatoes- using the point of a small sharp knife, cut around the edge of the tomato then place into boiling water for 30 secs to a minute. Then remove, and place into cold water, and the skin should start to peel away from the flesh. Quarter the tomatoes, remove the seeds and discard. Place the flesh on kitchen roll which will remove the excess water leaving a firm texture. Finally, dice the flesh leaving ½ inch pieces.
Remove the woody roots from the samphire and wash it well. Blanch in boiling water for 30-60 secs, refresh in ice water and drain. Add the diced tomato and season with pepper and lemon juice.
For the fish, check the flesh has been pin boned. Score the skin with a sharp knife. Season the flesh sides with salt and pepper and lightly dust the skin side with flour and place into a hot frying pan with olive oil. Cook for four mins, then add a little more olive oil and turn the fish onto it’s flesh side for 2-3 secs.
Place fish on plate next to salad and serve.
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