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Coln Valley Trout with Over
Farm potato salad, Kitchen Garden preserve vinaigrette and
watercress
1
Fillet of Smoked Coln Valley Trout
4 oz Over Farm pink fir apple potatoes
3 oz chopped chives
Sprig of John Hurd watercress
3 oz Kitchen Garden Preserve chutney
5 Fl oz Selesly herb oil
1 Pagets chopped onion
2oz mayonnaise
1 sprig of thyme
Five Spice cracked black pepper
Zest of 1 lemon and lime
1 Fl oz Balsamic vinegar
This
is a really simple recipe.
Boil
your potatoes till just tender.
Refresh under cold water and put to one side.
For the Vinaigrette combine the chutney, oil, vinegar, thyme,
zest.
Chop
the onion and some chives and combine them and the mayonnaise
with the potatoes that are finely sliced.
Season
lightly with the peppers and Five Spice.
Lightly pepper the Coln Valley fillet.
To
serve place a small pile of the potato salad in the centre
of the plate.
Place
the fillet neatly on the top and garnish with our vibrant
green watercress.
Stir
your vinaigrette and drizzle around the tower of trout and
leaves.
Serve
with a parmesan tuille and homemade warm bread rolls.
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