Crispy Skin Ocean Trout with Corn Mash
INGREDIENTS:
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4 portion of ocean trout Â
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1 tin corn kernels Â
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1 corn on the cob Â
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¼ bunch spring onion Â
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3 washed potatoes Â
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1 punnet green beans Â
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¼ red cabbage Â
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1 Tbsp red wine vinegar Â
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1 raw sugar Â
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METHOD:
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Wash, peel and cut the potatoes into quarters. Â
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Place potatoes in a pot of salted water and bring to the boil, then turn down to a simmer. Cook for approx. 15 mins until potatoes are really soft. Drain and set aside. Meanwhile, drain the tinned corn and blend using a stick blender. In the same pot that you cooked the potatoes, place the corn and mash together with the potato. Season with salt and pepper, and set aside.Â
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Remove the tops of the green beans and cook in salted boiling water for 3 minutes, refresh in cold water, and set aside.Â
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Finely slice the cabbage, place in a bowl together with the vinegar and sugar and set aside.
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Pat dry the ocean trout, and in a hot fry pan on high heat, place the ocean trout flesh side first in to the pan. Sear for 3 mins. Carefully turn skin side down & cook for a further 3 mins until golden & crispy. Remove from pan and let rest.Â
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Serve your trout on a bed of corn mash. Sprinkle over your pickled cabbage and green beans.Â