This recipe for trout and fennel salad with a soy, ginger and lime sauce from Amy Willcock serves 8 as a starter of four as a main course.
Ingredient for recipe for trout and fennel salad
8 fresh trout fillets
3 tbsp. flour
Salt and pepper
1 tsp. grapeseed oil
2 medium fennel bulbs, trimmed
Handful of rocket leaves
Ingredients for sauce to accompany trout and fennel salad
2 tbsp soy sauce
A splash of water
1 tbsp dark brown sugar
2cm finely grated fresh ginger
About half the juice of a lime, to taste
Method for the trout and fennel salad recipe
First make the sauce.
Put all the sauce ingredients into a small sauce pan, bring it to the boil and bubble for only a few seconds.
Season the flour with some salt and pepper and spoon it on to a flat dish.
Dip the trout into the flour and coat well, shaking off the excess.
Heat a tablespoon of butter and the grapeseed oil in a large frying pan until frothing, then add the trout fillets and gently fry for about two minutes each side (add more butter if necessary) until fillets are golden.
Set aside on a serving dish and keep warm.
Shave the fennel using a mandolin or potato peeler and toss with a little olive oil and lime juice.
Toss in the rocket and then divide between four plates.
Taste the sauce and adjust seasoning if necessary.
Spoon over the trout and fennel salad.
And don’t forget Lee Maycock’s recipe for venision steak with black pudding mash and wilted greens
1 venison loin
50g green cabbage
50g Savoy cabbage
50g cooked diced black pudding
10g chopped flat leaf parsley
Method for this venison steak recipe
Add the hot mash, black pudding and parsley together and set aside.
Sauté the cabbages and leeks then set aside also.
Sear the venison loin in a hot pan, season and add a little butter and place in a hot oven 220ºC for two minutes.
Remove from the oven and rest for five minutes before slicing.
Correct the seasoning and serve with the wilted greens and black pudding mash.