Pan roasted rainbow trout fillet
METHOD
Place the egg yolks, mustard and vinegar in a blender and gently add the oil, continuously whisking. Season with salt and add the red cabbage juice. Refrigerate until needed.
Mix the egg yolks with lemon essence and salt. Line a deep tray with cling film and oil it all over, then pour the egg mixture and cook on Bain Marie at 70C precisely for 1 ½ hours.
Let it rest for 20 minutes and using a round cutter cut 8 medallions from the Royal (egg).
Heat the oil in a non-stick pan and pan roast the trout for 1 minute each side, set aside and pan-fry the egg medallions in the same oil for 15 seconds on each side. Serve immediately.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Our April issue is now on sale.![]()
As well as Lincs Co-op stores, newsagents and supermarkets across the county, you can buy your copy of Lincolnshire Life each month from these independent outlets:![]()
International Bomber Command Centre - Lincoln![]()
Vine House Farm Shop & Cafe - Deeping St Nicholas![]()
The Granary Farm Shop - Wragby![]()
Mountain's Farm Shop - East Heckington![]()
Doddington Hall and Gardens - Doddington![]()
Farmer Browns Ice Cream - Huttoft![]()
Fisher’s Farm Shop - Stallingborough![]()
A little bit of Lincolnshire - Steep Hill, Lincoln![]()
J. Shaw & Son - Alvingham![]()
No. 12 Chocolatier - Kirton in Lindsey![]()
Pennells Lincoln - South Hykeham![]()
Uncle Henry's - Grayingham![]()
Rock Foundation - Caistor![]()
The Wolds Edge - Market Rasen
