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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Our Autumn issue is packed with delicious recipes and stories of local food heroes.The Autumn Issue of Good Taste Lincolnshire is out now! Make sure you pick up a copy when you are in your favourite foodie venue.There are lots of tasty ideas from Rachel Green, Celebrity Chef and The Lincolnshire Chef for the coming Autumn months. Huge thanks to the Editorial team for featuring our story, we're so grateful. Lincolnshire Life Magazine You can also download a copy here: www.lincolnshirelife.co.uk/product/good-taste-lincolnshire-autumn-2021/ ... See MoreSee Less

13 hours ago  ·