Sea trout with horseradish crust
Serves 2
Ingredients
2 sea-trout fillets 1 bunch watercress Juice of 1 lemon 2 large free-range eggs, hard boiled, shelled and coarsely grated
The horseradish crust ½ pack fresh flat-leaf parsley ¼ baguette, cut in small cubes 4tsp hot creamed horseradish
The dressing
4 large or 8 small vine-ripened tomatoes, quartered 25g demerara sugar 1tbsp red-wine vinegar 1tbsp Italian extra-virgin olive oil 1tsp tomato purée 1tsp wholegrain mustard 1tsp Dijon mustard Salt and black pepper
Method
To make the crust, blend the parsley, bread and horseradish in a food processor until the mixture forms fine breadcrumbs and is light green. Cut the trout fillets in half lengthways. Place on a baking tray, then press a quarter of the breadcrumb mixture onto each piece, covering the entire surface. Chill until required.
For the dressing, place all the ingredients into a food processor and blend until smooth. Strain through a sieve to remove the tomato seeds and season to taste.
Put the watercress into a bowl with the lemon juice and half the tomato dressing. Mix in the grated egg. Before serving, preheat the grill to high and grill the trout for 5–6 minutes, or until the topping is golden brown and crunchy.
Arrange a small pile of the watercress salad in the centre of each plate and drizzle some of the remaining dressing around the outside. Place a trout fillet on top and serve immediately.
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