New recipe – Cajun-spiced trout fillet
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
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
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 Black Pepper
½ cup Chopped Coriander
4 medium Potatoes turned into barrel shapes
6 oz. Butter
3 FL oz. Fish Stock
Salt & Pepper
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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