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Serves 4
4 x 4oz Trout Fillets
16oz Olive Oil
2ea Avocados
2oz Frisée Lettuce
2oz Watercress
2oz Mâche Lettuce
1Red Pepper - roasted peeled and de-seeded
Salt & Pepper
4 sprigs of Thyme
4 sprigs of Chervil
4 pc of Chive
1ea Lemon
Basic Vinaigrette
6oz Light Olive Oil or Salad Oil 2oz Balsamic vinegar
1/2oz Dijon Mustard Salt & Pepper
For this recipe you will only need one ounce of
vinaigrette. It is rather difficult to such a small
quantity well so I would suggest making a larger
batch and keeping the remainder in the refrigerator.
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Slow Poached
Trout
with Shaved Avocado
Recipe
by Jeremy
Emmerson
Method - Place the
mustard and vinegar in a small bowl add a pinch of salt and
pepper and drizzle in the olive oil to emulsify. Dice the red
pepper and place in a blender. Set at high-speed; puree and
then incorporate two ounces of olive oil - season to taste and
strain. Place the remaining olive oil in to a small pot and
add the thyme. Place a thermometer in the oil and warm to 120º.
Trim the trout fillets and submerge them in the oil. Cooking
should take about six minutes. Peel and shave the avocado and
arrange the thin slices in the center of your serving plates.
Toss the salad leaves with the basic vinaigrette. Remove the
trout once cooked, pat dry and peel off the skin. Season the
fish and squeeze a little lemon juice over the fillets. Arrange
the salad leave and trout on the plate and drizzle with the
red pepper puree. Garnish with the chives and chervil.
(Read
more about Rushing Waters trout farm)
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