Island Life Magazine Ltd August/September 2010 | Page 154

food

Island Life - August/September 2010

Adam Fendyke

Goodmans Bistro - Ventnor

Pan- Fried Sea Trout,
Crushed Potatoes
& Cucumber Butter Sauce

Ingredients

For The Sauce

4 Portions Sea trout, Filleted

100ml White Wine

650g Cooked New Potatoes

1 Sprig of Thyme

1 Shallot, Thinly Sliced

50ml Water

50g Chopped Chives

200g Butter, Cubed

Juice of 1 Lemon

50ml Cream

Olive Oil

100g Cucumber, No Seeds

Salt & Pepper

1 Shallot, Thinly Sliced

1 Small Bag of Baby Spinach
1 Punnet of Local Crab
For the sauce; in a large saucepan over
medium heat, sweat down your thinly sliced
shallots with the sprig of thyme until soft,
add the white wine and water and bring to
the boil; turn the sauce down to a rolling
simmer and reduce the sauce down by 2/5.
Take your pan off the heat, leave to cool
for a few minutes and add the cream and
cucumber, mix well.
Pour the sauce into the blender, blitz until
smooth adding the butter slowly. Season and
pass through sift.
For the crushed potatoes; peel the potatoes
and put into a large mixing bowl, crush
roughly, add the shallot and chopped chives,
add the lemon juice and mix in a little olive
oil, season to taste.
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To assemble; heat a frying pan over medium
flame, flour Sea Trout skin lightly, patting to
remove any excess off then add to the pan
(place in pan skin side down). While the fish
is cooking heat up the sauce for the final
time and warm the potatoes. Wilt down the
spinach in another frying pan with a little
oil and butter. When the skin on the fish is
crispy and cooked through 2/3 of the meat
add more cubed butter, lemon juice and
turn the fish. Turn the heat right down to
minimum and let the fish rest in the pan for
a further 2 minutes until cooked.
Mould potatoes in a pastry ring and place
wilted spinach on top. Rest cooked fish on
top of that and spoon on your crab and dress
with your sauce.
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