what to do with a trout..?
ROASTED WILD TROUT with a TROUT AND LEMON ZEST MOUSSE and PAN-FRIED SWISS CHARD STUFFED WITH MINTED MASHED NEW POTATOES
Take said gigantic trout, gut and clean then roast in the oven with fresh lemon, black pepper and sea salt..remove after about 35-40 minutes and leave to rest..
Take off half of boned flesh and blend with a little cream, natural yoghurt, lemon zest and juice, flatleaf parsley, season and Wallop you have a beautiful light mousse..
Boil up some new potatoes in a pan of hot water, fresh mint leaves, veg stock and chilli flakes..when cooked take out the stalks and mash..then add your own homemdade fresh mint sauce..mine was with fresh mint, white wine vinegar, refined brown sugar and a little grain-mustard..
For the money shot - panfry a large leaf of swiss chard in olive oil for about 15 seconds and then stuff this with the minted mash..AMAZING!!
Serve with a little of the roast trout and you have a delicious meal for the neet lars and lasses!!!