Recipe

Watercress & elderflower crusted trout

by Paula McIntyre

A pretty fish supper with pickled roasted radish salad

Ingredients

For the pickled radish salad:
100ml cider vinegar
1 tbsp sugar
1 tbsp olive oil
250g radishes
2 shallots, finely sliced
A handful of watercress

100g breadcrumbs
70g watercress
70g butter, melted
25g smoked salmon
2 elderflower heads, flowers removed
2 tbsp chopped parsley
4 x 150g skinned filleted trout (or other fish such as mackerel or cod)

Method

Start with the salad. Simmer 100ml water with the vinegar, 2 tsp salt and sugar in a saucepan until the sugar and salt have dissolved.

Quarter the radishes. Heat the oil in a pan and add the radishes. Season with salt and cook until well-sealed. Add the radishes to the pickle with the shallots and leave for at least 20 mins.

Blend the breadcrumbs, watercress, butter, smoked salmon, elderflowers and parsley together. Spread thinly over a sheet of parchment paper and chill to set—it will take 1 hour in the fridge or you can speed it up by freezing.

Set the oven to 180C. Season the trout with salt. Cut the chilled crust into pieces the same size as the trout fillets and press onto the top of each one. Place the trout on a lightly buttered baking tray and bake for about 12 mins or until cooked through—this will depend on the thickness of the fish.

Mix the watercress with the pickled radishes and shallots and serve with the trout.

Recipe: Paula McIntyre