Pan Seared Sea Trout, Braised Barley, Pea, Broad Bean and Herb Risotto by David Hetherington of The Finnieston Bar & Restaurant in Glasgow
Spring has sprung, or it's trying to at least, lambs are bouncing, daffodils are everywhere and the gorgeous cherry blossoms are in full bloom. So why not treat yourself to this delicious light spring time morsel.
Form more information visit http://www.thefinniestonbar.com
Ingredients: Serves 4
4 x 160g Sea Trout portions (if you find it easier to get, salmon will also work)
150g shell’d and blanched broad beans
150g petit pois
20g finely chopped parsley
20g finely chopped chives
20g Lilliput capers
1 bunch finely chopped spring onion
Zest and juice of 1 lemon
1 litre fish stock
150g barley
20g finely chopped shallot
Salt and pepper
50g butter
Method :
1. Rinse off the barley thoroughly to rid it of extra starch.
2. In a heavy based sauce pan, gently sweat of your shallots in around a tsp of oil, once soften with no colour, add in the barley. Then top up with the fish stock, let this cook gently for around 40-50 minutes until the barley is tender and the stock is almost completely absorbed. Allow it to cool and absorb the rest naturally.
3. Place a good non stick sauce pan to heat up the pan, meanwhile you want to make this fresh zingy Risotto, so In a fresh pot put the barley, peas, broad beans, capers and lemon with around 25g of butter, and allow it to slowly heat up.
4. Add a touch of oil to your non stick pan and carefully place the Trout skin side down in the pan. Season the Trout with a little salt, Apply a little pressure to the fish, ensuring contact is fully made with the skin. Cook on a medium heat for around 2 minutes, and you'll start to see the change in colour on the side of the Trout. Now add in the remaining butter, turn up the heat and let the butter froth and lap over the fish, after around another 30 seconds carefully flip the dish over and take off the heat. Continue cooking in the residual butter heat for approximately 1 minute.
5. Once the barley Risotto is hot, add in all the herbs and spring onion and season to taste.
6. Spoon the Risotto into bowls, then place the Trout aloft!
In association with Taste Communications.
www.tastecommunications.co.uk
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