Seared Sea Trout with Nicoise Dressing

Wed, 7 March 2018

Ingredients

• 4 sea trout fillets
• 12 cherry tomatoes cut in half
• 100g French beans blanched and chopped
• 2 red peppers roasted & skinned
• 2 cloves of garlic peeled & sliced
• 4 hard boiled quail eggs, shelled
• 100ml olive oil
• 30ml cider vinegar
• 1 lemon wedge
• 20ml vegetable oil
• 1 Tsp Maple Syrup
• 4 Spring Onion, chopped

Method:

• Heat a non stick frying pan, add a little vegetable oil and place sea trout fillets skin side down on pan, cook over high heat for 3 min till skin is crisp.
• Turn fish and season with salt & pepper, squeeze lemon juice over & cook over low heat for 3 min.
• Remove from pan and place on warmed plate.
• In a bowl add olive oil and cider vinegar, mix well. Add diced red peppers to bowl.
• Place tomatoes on roasting tray, season, sprinkle over sliced garlic and a little olive oil.
• Place in oven @ 90 degrees or gas mark 3 for 40 min.
•  Add tomatoes to bowl, add beans & spring onion. Season and spoon over fish. Cut quail eggs in half and put on dressing.
• To hard boil quail egg, boil for 2 min.