I love to use trout in the restaurants. It has a great texture and crisps up beautifully when pan frying. It also has the benefit of being a sustainable supplement to sea fish. The trout I buy comes from Blakewells in North Devon. Ask your fishmonger to fillet and pin bone the trout for you but leave the skin on as it will become deliciously crispy in the pan.
50g wild garlic
15g mint leaves
35g Dijon mustard
35g salted anchovy fillets
250ml Bell & Loxtons cold pressed rapeseed oil
Fresh ground black pepper
What to do:
Briefly blanch the leaves in boiling water then refresh in iced water, drain well.
Place them in a food blender with the mustard, capers, anchovies and a good turn of pepper.
Blend together and slowly trickle in the rapeseed oil until you have a smooth emulsified sauce.
This will keep in the refrigerator for up to a week.
Wrap each fi llet in a slice of cured ham.
Heat a heavy bottomed frying pan until barely smoking and add a drizzle of rapeseed oil.
Carefully push down the fillet of trout into the pan and hold for a few seconds.
Reduce the heat a little and cook on that side until crispy and golden.
Turn the fillet over and then turn off the heat and allow to finish cooking gently for a minute or two.
Serve with the salsa verde a few new potatoes & a fresh green salad or a lovely spring lunch.