Seared Rutland Trout

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.
  1. Keep the skin on and score with a sharp knife
  2. 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)
  3. Peel and dice 2 ripe avocados and dress with a little lemon juice.
  4. Boil potatoes until tender drain and cut into quarters
  5. Dice 1 small onion (100g) and gently cook in butter
  6. Dice 1 tomato no skin or seeds. Add to onion then set aside
  7. (To remove tomato skin cut out stem and score top. Plunge into boiling water for 10 seconds then into cold water
  8. 40ml Olive oil
  9. Mix avocado, onion and tomato, chopped herbs with the potatoes
  10. Place neatly in middle of plate top with trout
  11. Top with rocket
  12. Dress with olive oil, salt and pepper and add a little more lemon juice if required











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