Recipes
Date posted: 05/09/2023
Ingredients
| For the herb butter | |
| Everyday Favourites salted butter (chilled) | 250g |
| Lion Dijon mustard | 5g |
| Fresh basil (green, chilled) | 5g |
| Fresh dill (chilled) | 10g |
| Fresh parsley (flat, chilled) | 5g |
| Fresh lemons (chilled) | 1 lemon |
| For the pickled radish | |
| Casa de Mare white wine vinegar | 100ml |
| Everyday Favourites whole black peppercorn | 3g |
| Tate & Lyle caster sugar | 30g |
| World of spice white mustard seeds | 4g |
| Radish (chilled) | 300g |
| For the salad | |
| Everyday Favourites fancy peas | 200g |
| Salad potato | 1kg |
| Fresh watercress (chilled) | 400g |
| Fresh fennel (loose, chilled) | 1kg |
| Fancy Leaf little gem lettuce (chilled) | 1 pce |
| Cucumber (chilled) | 34-40mm |
| Rockport ChalkStream®️ trout (chilled) | 1pce |
| Munchy Seeds mega omega tamari seven seed mix snack pack | 25g |
Method
For the herb butter:
- Soften the butter and add this to the mixer, before adding the Dijon mustard and blending together.
- Chop all herbs and add them into the mix. Finish with fresh juice and zest from the lemon.
- Mix together and serve with the ChalkStream®️ trout
- In a saucepan, add the vinegar with 400ml of water. Add in all of the ingredients, except for the radish, and bring them to a simmer.
- Add the radish, whole, including a little stem.
- Remove the pan from the heat and allow the radish to sit in the pickle liquid overnight.
- Serve with the ChalkStream®️ trout
- Cook the potatoes and allow them to chill.
- Blanch the peas and refresh, then add them to the potatoes.
- Pick the watercress, slice the fennel, little gem lettuce and the sliced cucumber and add these to the potatoes.
- Cook the trout as required, and top it with the seven seed mix.
- Finally, plate up the potatoes and trout, and serve with butter and pickled radish.