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Recipe for :

Seared Trout with Fingerling Potato & English Field Greens

This recipe comes from Jeremy Emmerson who runs the Global Chefs web site. This is an excellent site for both amateur and professional chef alike.

To have a look at the Global Chefs web site - click here


4 Trout Fillets
2Tbs Chopped Chive
2Tbs Chopped Chervil
1Pt Cress
1 Carrot
1 Avocado
10 Fingerling Potatoes
6 Roma Tomatoes
4oz French Beans
4Bu Mixed Greens

3oz Olive Oil
1oz Balsamic Vinegar
Salt & Pepper

  • Prepare cook and refresh the French beans and potatoes.
  • Once cooled, cut the beans in half and slice the potatoes.
  • Pick and wash the greens.
  • Peel and julienne the carrot, snip the cress.
  • Wash and slice the roma tomatoes.
  • Whip the oil and vinegar, season to taste.
  • Marinade the potatoes in a quarter of the vinaigrette.

For the fish:

  • Season the fish, brush with olive oil and sprinkle with half of the chopped herbs.
  • Grill or broil until they are just cooked.
  • Peel off the skin.

To finish:

  • Toss the carrots and the cress, cut the avocado in to quarters and season.
  • Arrange the roma tomatoes on the plate, season and then the potatoes.
  • Toss the salad with the dressing and the remaining herbs.
  • Plate the greens, next the trout then the chunk of avocado.
  • Finish with the carrot and cress salad . . .

Serves 4

Jeremy Emmerson
Global Chefs

To visit Global Chefs web site - click here