We are fortunate to be surrounded by fantastic producers who create the finest ingredients. Locally sourced, they are fresh, nutritious and because the taste is so good, cooking is remarkably simple.
Many of these producers (such as Chalk-stream Trout and The Tomato Stall) were supplying restaurants with most of their output but have had to adapt very quickly to the new Corona climate. Small, independent shops have taken up some of the slack, and you can now get many amazing ingredients delivered to your door. It may not be the same as going to a restaurant, but with the right ingredients, simply cooked, you can enjoy a serious feast while supporting your local producers.
Recipe- Serves 2
- 2 Chalkstream Trout Fillets
- 1 lemon
- 400g Isle of Wight Cherry Tomatoes
- ½ avocado
- 400g Jersey Royal Potatoes
- Cold Pressed Rapeseed Oil 2tbsp
- ½ Fresh Chilli
- Flat leaf parsley (small bunch chopped)
- 1 tsp. smoked Paprika
Cut the Jersey Royal potatoes in half and boil in salted water for 12 minutes or until tender and drain.
Remove the Chalkstream trout fillets from its packaging and pat dry. Then salt the skin side.
Dice the tomatoes and avocado in a small bowl, add finely chopped chilli to taste, then mix with 2 tbsp of rapeseed oil and the juice of half the lemon and season.
Slice the potatoes, season and fry in 2 tablespoons of oil over medium-high heat. Flip as they start to brown and then add the smoked paprika.
Fry the trout fillets skin side down in a little oil for 3-4 minutes over medium heat. Then turn and continue to fry for another 90 seconds.
Remove from the heat, plate up with the new potatoes and top with chopped parsley, lemon juice and the tomato salsa.