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| 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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