BBQ ChalkStream Trout with Isle of Wight Tomato Salsa
BBQ Chalkstream Trout with Isle of Wight Tomato Salsa & Jersey Royals
This recipe is provided by Stansted Park Farm Shop who stock a fantastic range of local produce, including ChalkStream Trout and Isle of Wight Tomatoes, which can be bought from them and other small independents. These amazing ingredients can even be delivered direct to your door. As they are so fresh, nutritious and tasty, cooking can be kept remarkably simple - for a seriously good feast while supporting local producers.
You can use a fish grill or a pre-soaked plank to BBQ the trout, which gives it a smoky flavour and delicious, crispy skin.
400g Jersey Royals (or other new local salad potatoes)
2 Chalkstream trout fillets
400g Isle of Wight cherry tomatoes
½ fresh chilli
2tbsp Cold Pressed Rapeseed Oil
1 tsp smoked paprika
Little gem lettuce or seasonal veg
Small bunch flat leaf parsley - chopped
Cut the potatoes in half and boil in salted water for 12 minutes or until tender; drain.
Remove the Chalkstream trout fillets from packaging and pat dry; salt the skin side.
Dice the tomatoes and avocado in a small bowl, add finely chopped chilli to taste, then mix with 2 tbsp of rapeseed oil and the juice of half the lemon; season.
Slice the potatoes, season and fry in 2 tablespoons of oil over medium-high heat - ideally in a perforated frying pan over the BBQ. Flip as they start to brown and add the smoked paprika.
Place thin slices of lemon on the pre-soaked plank and place the trout fillets on top. Place the plank on the grill over the coals of your BBQ and close the lid for 10-12 minutes over medium heat. You can also add seasonal veg to the grill at the same time.
Remove from the BBQ, plate up with the potatoes and top with chopped parsley, lemon juice, tomato salsa and seasonal veg.