Trout Fillet with Samphire, Microgreens and Finger Lime Caviar

Trout Fillet with Samphire, Microgreens and Finger Lime Caviar

Created by Patrick Browning, Head Chef & Owner, Alexandra Hotel

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

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. 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.
  2. 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.
  3. 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.
  4. To Serve: Smear beetroot puree on plate then arrange trout on top. Complete with Flowerdale Farm finger lime, samphire and microgreen chard.