Ingredients
For the herb butter
- Everyday Favourites salted butter (chilled) 250g
- Lion Dijon mustard 5g
- Fresh basil (green, chilled) 5g
- Fresh dill (chilled) 10g
- Fresh parsley (flat, chilled) 5g
- Fresh lemons (chilled) 1 lemon
For the pickled radish
- Casa de Mare white wine vinegar 100ml
- Everyday Favourites whole black peppercorn 3g
- Tate & Lyle caster sugar 30g
- World of spice white mustard seeds 4g
- Radish (chilled) 300g
For the salad
- Everyday Favourites fancy peas 200g
- Salad potato 1kg
- Fresh watercress (chilled) 400g
- Fresh fennel (loose, chilled) 1kg
- Fancy Leaf little gem lettuce (chilled) 1 pce
- Cucumber (chilled) 34-40mm
- Rockport ChalkStream®️ trout (chilled) 1pce
- Munchy Seeds mega omega tamari seven seed mix snack pack 25g
Method
For the herb butter:- Soften the butter and add this to the mixer, before adding the Dijon mustard and blending together.
- Chop all herbs and add them into the mix. Finish with fresh juice and zest from the lemon.
- Mix together and serve with the ChalkStream®️ trout
- In a saucepan, add the vinegar with 400ml of water. Add in all of the ingredients, except for the radish, and bring them to a simmer.
- Add the radish, whole, including a little stem.
- Remove the pan from the heat and allow the radish to sit in the pickle liquid overnight.
- Serve with the ChalkStream®️ trout
- Cook the potatoes and allow them to chill.
- Blanch the peas and refresh, then add them to the potatoes.
- Pick the watercress, slice the fennel, little gem lettuce and the sliced cucumber and add these to the potatoes.
- Cook the trout as required, and top it with the seven seed mix.
- Finally, plate up the potatoes and trout, and serve with butter and pickled radish.
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