Trout with Squash and Tomato Salsa
This beautiful dish, created by Phill Bishop, Head Chef, The Greyhound on the Test, was prepared at the Romsey Show, and uses trout straight from the Test!
1 Side River Test Trout (800g approx)
1 Butternut Squash
50g Sea Purslane (you can substitute watercress)
50g Sea Rosemary (you can substitute Rosemary)
100ml Extra Virgin Rapeseed Oil
16 King Prawns, peeled and deveined
200ml fish stock
For the Tomato Salsa
1 Tomato (make it Isle of Wight Tomatoes)
1 tbsp Tomato Ketchup x 1 tbsp
Splash Worcestershire Sauce x good splash
4 Drops Tabasco x 4 drops
20g Chives, chopped Chives
1 Ensure no bones remain in the fish fillet. Cut into four equal pieces and score the skin several times, this helps the fish relax in the hot pan and colour evenly.
2 Peel and deseed butternut squash and cut into 4. Season generously with salt. Wrap tightly in parchment paper with a good splash of water, then wrap in tin foil and bake at 180 C for 45 minutes. Cool slightly then cut into thick slices.
3 Blanch the kale in boiling salted water.
4 Pick the purslane and Rosemary leaves off the stems.
5 Bring a non-stick pan to medium heat and add a splash of rapeseed oil. Season trout and add skin side down to the hot pan. Gently push down so the skin colours evenly. Cook for 5 minutes then turn and cook for a further 2 minutes.
6 Add prawns and squash slices to the hot pan. Lightly season.
7 Remove the trout to rest briefly.
8 Turn the squash and prawns. Once the squash is nicely coloured, remove the squash.
9 Add the butter to the hot pan.
10 Make the tomato salsa by deseeding and dicing the tomato. Finely dice the fennel. Mix together the tomato and fennel; add the remaining ingredients and mix well.
11 Add the salsa to the pan.
12 Boil the fish stock. Add to the pan. Reduce to a glossy sauce. Season if required.
13 Add the blanched kale to the sauce. Gently heat through.
14 At the last minute, take the pan off the heat, add the sea herbs and mix. Plate up with trout and prawns on top of the squash. Spoon over the reduced tomato sauce with sea vegetables.
Images thanks to The Electric Eye Photography