ingredients
serves 4
1 lb (500g) plump fillets very fresh rainbow trout
1 bunch dill, chopped
6-8 tablespoons walnut oil
Juice of 1 lemon
1 tablespoon coarse sea salt
fresh coarsely ground black pepper
for the dressing
4 tablespoons fromage blanc
1 tablespoon single cream
1 teaspoon green peppercorns soaked for 1 minute in boiling water
1 tablespoon chervil, finely chopped
to serve
Reserved sprigs of dill, endive leaves and thinly sliced wholemeal bread
method
1. Wash the fillets and pat them dry.
2. Place them in a shallow glass or china dish and cover with the dill (remember to reserve four sprigs for garnish) and walnut oil, 2 tablespoons lemon juice, sea salt and shake of coarsely ground black pepper.
3. Cover and leave in a cool place for at least 12 hours, turning the fillets occasionally.
4. To prepare the dressing, use a balloon whisk to whip together the fromage blanc and single cream, then fork in the chervil and drained green peppercorns.
5. Lift the trout fillets from the marinade and scrape off all the salt and ground black peppercorns.
6. Use a very sharp knife to slice paper thin slices of fillet on the bias, and arrange these on 4 plates with a spoonful of dressing placed to the side of the fish.
7. Sprinkle the fish with the remaining lemon juice, garnish with the reserved dill and 1 or 2 leaves of endive and serve with the dressing and slices of wholemeal bread.
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