Escalope of wild sea trout with tomato vinaigrette
Author: Simon Walsh
Ingredients
- 4 x 200g escalopes wild sea trout
- rapeseed oil
- for the tomato vinaigrette
- 75g finely chopped shallots
- 1tbsp chopped chervil
- 1tbsp chopped chives
- 1tbsp chopped tarragon
- 1tbsp chopped parsley
- 2 tbsp tomato concasse
- ½ tbsp Worcestershire sauce
- 100g tomato ketchup
- 8 drops tabasco sauce
- 300ml rapeseed oil
- 50ml cider vinegar
- baby herbs & fennel to garnish
Method
- Mix all the vinaigrette ingredients together in a bowl.
- Pan-fry the sea trout fillets in a little rapeseed oil until they are cooked but still nicely pink in
- the middle
- To serve, place the fillets on warmed plates, top with the tomato vinaigrette and garnish with baby herbs and baby fennel.
