It’s that time of year when the nights are drawing in and thoughts turn to cosy fires and keeping warm.
Combining our fresh rainbow trout with cajun seasoning will create a dish that reminds you of summer days.
Ingredients (Serves 4)
4 fresh trout fillets
Cajun seasoning:-
1 tsp paprika
1 tsp garlic powder
1 tsp chilli flakes
1 tsp ground cumin
1 tsp oregano
1 tsp thyme
1 tsp black pepper
1 tsp sea salt
Avocado salsa:-
4 medium Tomatoes [seeded and diced]
1 Red Onion [diced]
1 Jalapeno [seeded and diced]
2 medium Avocado – semi firm but ripe [peeled, cored and diced]
3 tbsp. Olive Oil
2 tbsp. Lime Juice
2 Garlic Cloves
Pinch Salt
Pinch Black Pepper
½ cup Chopped Coriander
Fondant potatoes:-
4 medium Potatoes turned into barrel shapes
6 oz. Butter
3 FL oz. Fish Stock
Pinch Saffron
Salt & Pepper
Preparation
Mix dry ingredients for Cajun seasoning and set aside.
In a clean bowl mix red onion, avocado and diced tomato.
In a separate bowl, whisk together olive oil, salt & pepper, lime juice and garlic until well blended. Pour over avocado mixture, add coriander and gently toss until evenly coated. Chill in fridge.
For the potatoes, heat the butter in a saucepan until foaming. Add potatoes and fry until golden brown (6-7 mins). Pour in the stock and saffron, season to taste and cover the pan with a lid.
Place in oven and cook until tender. Keep warm.
Dust the trout fillets with the Cajun seasoning and pan-fry in a little oil, skin side down for approx. 4 mins. Turn over and cook for a further 4 mins.
Arrange trout fillets, salsa and potatoes on a warm plate and serve immediately.
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