- For the sorrel sauce
- 20ml olive oil
- 1 banana shallot, sliced
- 100ml dry white wine
- 300ml vegetable stock
- 100ml double cream
- flaky sea salt
- 20g sorrel leaves, chopped
- For the crushed new potatoes
- 300g new potatoes, scrubbed
- 75g unsalted butter
- flaky sea salt
- For the Norwegian fjord trout
- 4 x 125g portions of skin-on, boneless Norwegian fjord trout
- 30ml olive oil
- 40g unsalted butter
- flaky sea salt and freshly ground black pepper
- To serve
- 16 spears of asparagus, blanched
Fillet of Fjord Trout with crushed new potatoes, asparagus and sorrel sauce by Seafood from Norway
Fillet of Fjord Trout with crushed new potatoes, asparagus and sorrel sauce by Seafood from Norway
Fillet of Fjord Trout with crushed new potatoes, asparagus and sorrel sauce by Seafood from Norway.
Serves four
Ingredients
Method
For the sauce, heat the oil in a small pan and sweat off the shallot with a pinch of salt.
When the shallot is tender, add the wine and reduce to a syrup. Pour in the stock and reduce to around 100ml. Add the cream and reduce until slightly thickened. Season to taste, adding a squeeze of lemon juice if required. Pass into a clean pan.
Boil the potatoes in salted water until tender. Drain and allow to steam dry for a few minutes. Crush with the butter and season to taste. Keep warm.
For the Fjord trout, season the skin side and heat the olive oil in a non-stick frying pan. Place the fish in skin-side down. Press down lightly to keep the fish flat.
Cook on a moderate heat until the skin is crispy. Add the butter and baste. Finish in a hot oven for a couple of minutes, keeping the fish pink in the centre. Remove to a cloth to drain, skin side up.
Divide the potatoes between four bowls and place a piece of Fjord trout on the potato. Reheat the asparagus and place to one side of the fish. Finish the sauce with the sorrel, adjust the seasoning and spoon around the fish.
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