Pan-fried sea trout, peas and chorizo fricassee

A lovely fish dish from MasterChef Ireland

Ingredients


  • 1 fillet of sea trout about 150g (or salmon)
  • 20 ml rapeseed or olive oil (not extra virgin)
  • 1 tsp butter
  • 1 lemon halved
  • fricassee
  • 1 tblsp olive oil
  • 50 g cured chorizo about 1 small sausage, diced
  • 200 g waxy potatoes such as charlotte, peeled and cut into small cubes
  • large pinch sweet smoked paprika
  • 60 ml fresh chicken stock
  • 75 g cooked fresh peas or thawed frozen peas
  • for the caper dressing
  • 3 tbsp olive oil
  • 2 tblsp small capers , drained
  • 1 red onion , finely chopped
  • 1 tblsp red wine vinegar
  • small bunch tarragon , chopped

Method

  1. First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
  2. For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
  3. Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 minutes until heated through, then set aside.
  4. Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
  5. Heat the oil in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw. Add the butter half way through to add a nice colour to the skin of the fish
  6. Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up.
  7. Spoon the caper dressing around the outside of the plate and serve.


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