Seared Sea Loch Trout with Chicory and Fennel Salad, East Lothian’s Minted New Potatoes and Canarian Green Mojo by Hickory Development Chef, Robbie Gleave

The different textures and the mixture of hot and chilled ingredients makes this an ideal plate for a light al fresco lunch. Hickory have been shortlisted in the ‘Scottish Sourcing’ category at this years Scotland Food & Drink Excellence Awards.

Ingredients: Serves 8

Sea Trout

8 fillets of sea trout

50g plain flour

10g fennel seeds

Salad

2 red chicory

2 fennel bulbs

20g dill (stalks removed)

50ml rapeseed oil

2 limes

Potatoes

800g new potatoes (washed)

Nob of butter

Bunch of fresh mint

6 spring onions

Mojo

225g diced green pepper

20g diced green jalapeño peppers

20g fresh coriander

8g crushed garlic

45g fresh white breadcrumbs

20ml white wine vinegar

20g caster sugar

20ml olive oil

½  tsp ground cumin

½  tsp smoked paprika

10 twists from the black paper mill

3g salt

Method:

  1. To prepare the fish, score the skins of the fillets. Then dry roast the fennel seeds and grind to dust. Add to the flour and season. Dust the fillets in the seasoned flour and shallow fry on the skin side for a couple of minutes until nicely crisped and golden. Flip over and fry the underside for a minute then transfer to shallow baking tray and finish in the oven at 180ºC for approx. 5 mins.
  1. Next, half the potatoes. Place into boiling salted water and simmer until just cooked. Drain well and put back into the pan. Finely slice the spring onions and roughly chop the mint leaves and add these also. Then add the nob of butter. Crush lightly with a fork and mix well. Keep warm.
  1. The mojo is very simple so add all ingredients into the blender until super smooth.
  1. For the salad, wash and trim the fennel. Peel away the coarse outer layer and ¼ the bulb and remove the core. Then shave each ¼ of fennel super thin. Take one really nice leaf of red chicory per cover to keep as a garnish. Shred the rest of the chicory and mix in with the shaved fennel. Add the dill and toss in a splash of rapeseed oil and squeeze of lime juice.
  1. Those are the main elements of the dish. Let the creative chef in you add a few touches to really bring it to life, as we have demonstrated in the picture.
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