Trout Fillet with Samphire, Microgreens and Finger Lime Caviar
Created by Patrick Browning, Head Chef & Owner, Alexandra Hotel
Rating
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Time
15 Minutes
Difficulty
Ingredients
For 4 people 
- 4 Trout fillets
- 1 tablespoon(s) Butter, for frying
- 500 grams Beetroot
- 1 handful(s) Flowerdale Farm Samphire
- 4 Flowerdale Farm Finger Limes
- 1 handful(s) Flowerdale Farm Microgreen Chard
Method
- Beetroot Puree: Place 500grms beetroot in a pot with plenty of room and cover with water. Boil until a knife comes out easily when pierced, then cool in cold water. Peel and puree in a food processor until smooth. Season and keep warm.
- Samphire & Finger Lime: Cut samphire into 5mm segments and place in a bowl. Cut the native finger limes down the length of the fruit and squeeze out the caviar into the bowl. Add a little olive oil to separate the caviar pearls. Mix well with samphire.
- Trout: Heat a non stick pan on a stove top to about half to three quarters flame. Lay out the trout fillets on a tray (the side that the skin would have been on down) then season with salt and drizzle with oil. Place fillets in the pan then add a knob of butter and fry for about 2 minutes. Turn over the fillets and cook a further 1-2 minutes. When ready take out of the pan and drain on paper towel.
- To Serve: Smear beetroot puree on plate then arrange trout on top. Complete with Flowerdale Farm finger lime, samphire and microgreen chard.
