Scottish Trout with MSC Shrimp & Caper Butter
Serves 1
Ingredients
- F 135164 Scottish Loch Trout Fillet Suprêmes (x1)
- F 4216 Portico Classic Medium MSC Cold Water Prawns (20g)
- F 127207 Garlic & Parsley Butter Portions (x1)
- A 36037 Brakes Capers in Brine (15g)
- F 136532 Ardo Parsley (5g)
- C 123502 Lemons (x0.2)
- F 33947 Sysco Premium Petits Pois (15g)
- F 4762 Sysco Classic Cut Green Beans (15g)
- F 148781 Global Hacienda Soya Beans (15g)
- C 118707 Cooked Baby Potatoes (60g)
Recipe
Preparation:
- Defrost trout, prawns, butter, and vegetables
- Drain capers
- Quarter cooked baby potatoes
- Premix defrosted veg and quartered potatoes
Method:
- Season trout and fry skin side down, until skin is crisp
- Flip the trout over, add the butter, shrimp, capers, and frozen parsley
- Remove from heat
- In a separate pan, saute the potato & veg mix with a dash of veg oil and season
- Plate the veg mix and place the trout fillet over the top (skin side up)
- Nap the shrimp and caper butter over the fish and around the plate
