Pan roasted rainbow trout fillet

Serving size: 4
Preparation time: 10 minutes
Cooking time: 1 hour, 30 minutes
Ingredients:

4 fillets of rainbow trout, about 150g each
100ml rapeseed oil
Salt and freshly ground black pepper
250g pasteurised egg yolks
1 drop lemon essence
50ml extra virgin olive oil
Salt to taste
2 egg yolks
½ teaspoon English mustard
25ml red wine vinegar, warm
350ml sunflower oil
50ml red cabbage juice
Salt to taste


Featured in:
November 2015

METHOD
Place the egg yolks, mustard and vinegar in a blender and gently add the oil, continuously whisking. Season with salt and add the red cabbage juice. Refrigerate until needed.

Mix the egg yolks with lemon essence and salt. Line a deep tray with cling film and oil it all over, then pour the egg mixture and cook on Bain Marie at 70C precisely for 1 ½ hours.

Let it rest for 20 minutes and using a round cutter cut 8 medallions from the Royal (egg).

Heat the oil in a non-stick pan and pan roast the trout for 1 minute each side, set aside and pan-fry the egg medallions in the same oil for 15 seconds on each side. Serve immediately.



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