Seared Rutland Trout with Avocado and New Potatoes (Jersey Royals)
- 400g/1 fillet of trout with scales and bones removed - ask your fishmonger to do this for you.
- Keep the skin on and score with a sharp knife
- Dip into seasoned flour, fry in a little oil and butter skin side first, turn over after about 4 minutes and cook for about another 4 to 5 mins ( 8-10 minutes max)
- Peel and dice 2 ripe avocados and dress with a little lemon juice.
- Boil potatoes until tender drain and cut into quarters
- Dice 1 small onion (100g) and gently cook in butter
- Dice 1 tomato no skin or seeds. Add to onion then set aside
- (To remove tomato skin cut out stem and score top. Plunge into boiling water for 10 seconds then into cold water
- 40ml Olive oil
- Mix avocado, onion and tomato, chopped herbs with the potatoes
- Place neatly in middle of plate top with trout
- Top with rocket
- Dress with olive oil, salt and pepper and add a little more lemon juice if required