Chalk Stream Trout Recipe

Chalk Stream Trout - Smoked Fillet with Hampshire Watercress, Pine Nuts and Lemon

A dish to impress, this chalk stream trout recipe is surprisingly simple and a delight to the tastebuds. Every dish created by Head Chef Matthew Whitfield captures the most memorable moments and experiences of his life. His innovative dishes exude the passion he has for his career and his love of good food.

Ingredients:

• One Side of Chalk Stream Trout

• 2 Bunches of Watercress

• 100g Toasted Pine nuts

• 2 Lemon Segments

• 2 Maris Piper Potatoes

• Dill

• Smoked Butter

Method:

1. Cut 4 portions of fish to your desired size and score the skin

2. Blanch 1 bunch of watercress in boiling salted water for 1 minute

3. Remove from the boiling water and place into iced water to chill

4. Squeeze out the excess water and blend in a food processor until smooth and keep cold

5. Peel and dice the potatoes into half a centimetre and cook in salted water for 4 -5 minutes until cooked then chill

6. Lightly toast the pine nuts until golden

7. To cook the fish, place skin side down in a medium hot pan for 4 minutes and leave skin side down for 80% of the cooking time

8. Turn the fish over for another 2 minutes and finish with smoked butter and lemon juice

9. Add the diced potato to a pan and gently heat in the pureed watercress and pine nuts. (Don’t allow to get too hot as the green colour will go brown.)

10. Finish the emulsion with salt and pepper, sliced lemon segments, chopped dill and chopped fresh watercress

11. Place in the bowl and lay the fish on top

12. Garnish with fresh watercress and serve

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    Watch this dish being made by the expert and get some pro tips when Head Chef Matthew Whitfield demonstrates at The New Forest Show 2019. Join us at the Food Theatre on Wednesday 31st July at 2.30pm - be sure not to miss it!