- Sea Trout
- 250g Artichokes
- 100g Curly Kale
- 250ml Cream
- 250ml Milk
- 100g Wild Sorrel
Pan Fried Sea Trout with Jerusalem Artichokes Crisps, Curly Kale, Wild Sorrel and an Artichoke Sauce
Pan Fried Sea Trout with Jerusalem Artichokes Crisps, Curly Kale, Wild Sorrel and an Artichoke Sauce
Pan Fried Sea Trout with Jerusalem Artichokes Crisps, Curly Kale, Wild Sorrel and an Artichoke Sauce. Main prepared by Oscar Thompson in the Cumbria Heat of the North West Young Chef 2014
Ingredients
Method
Clean and peal the artichokes (keep the skin), roughly chop and place in a sauce pan with the milk and the cream and simmer until soft. once soft blitz in to a sauce.
Prep the sea trout in to fillets.
Steam 3 quarters of the kale and with the other quarter place in the fryer along with the artichoke skins and fry until crispy.
Infuse some of the sorrel in to the artichoke sauce and run some through the steamed kale.
Pan fry the trout skin side down and assemble.
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