This year we Celebrated our Easter Dinner with Fresh Local River Brown Trout that i Caught Fishing.
I prepared the trout as normal & left it on the bone whole,dusted with seasoned Flour.
I Preheated a hot Pan with a knob of local homemade butter,add fish to hot pan seasoned lightly with blackpepper & sea salt.i got a good golden colouring on presentation side of fish,cook for 4-5 mins each side,keep basting with butter,add toasted almond flakes, a squeeze of lemon juice.cook butter till it turns a nut brown colour.Remove fish from pan & let rest.Add freshly chopped parsely to butter sauce.plate fish up & spoon butter sauce over the fish.
we served it with our own Little Gem Salad from our greenhouse with added crunchy Garlic croutons cooked using local Derrycama Rapeseed oil.
Check out Dundalk Fm This Friday for my show as i will be preparing this simple dish.
I Preheated a hot Pan with a knob of local homemade butter,add fish to hot pan seasoned lightly with blackpepper & sea salt.i got a good golden colouring on presentation side of fish,cook for 4-5 mins each side,keep basting with butter,add toasted almond flakes, a squeeze of lemon juice.cook butter till it turns a nut brown colour.Remove fish from pan & let rest.Add freshly chopped parsely to butter sauce.plate fish up & spoon butter sauce over the fish.
we served it with our own Little Gem Salad from our greenhouse with added crunchy Garlic croutons cooked using local Derrycama Rapeseed oil.
Check out Dundalk Fm This Friday for my show as i will be preparing this simple dish.
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