Saturday, 26 October 2013

You can teach an old trout new tricks

My trout-skin bowls with fresh avo, grilled haloumi and pine nuts
Sorry, I'm having a bit of a thing with fish skins at the moment.
  • take 1 lightly-smoked trout fillet
  • fry for around 2 minutes, skin-side down in a pan with a little butter
  • pop under the grill after squeezing over a little lemon
  • keep fish warm after removing skin
  • sprinkle with a little salt both sides and pop skin back under the grill to crisp
  • take skin out and mould into a little ramekin
  • a great little side dish to trout and salad or whatever takes your fancy

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