TO DRINK: Pierre Jourdan Brut, a fine dry sparkling, or Haute Cabriere Chardonnay/Pinot Noir.
Seared smoked royale highlands trout with herb rösti , waldorf salad and horseradish dressing
Ingredients
- RÖSTI
- 15ml (1 tbsp) olive oil, for frying
- 15ml (1 tbsp) butter, for frying
- 3 spring onions, finely chopped
- ½ garlic clove, finely chopped
- 2,5ml (½ tsp) fresh flat-leaf parsley, chopped
- 2,5ml (½ tsp) fresh chives, chopped
- 2,5ml (½ tsp) fresh dill, chopped
- 3 medium potatoes, peeled, parboiled and grated
- salt and freshly ground black pepper, to taste
- DRESSING
- 50ml creamed horseradish
- 100ml quality mayonnaise
- juice of 1 lemon
- salt and freshly ground black pepper, to taste
- SALAD
- ½ head of celery, sliced
- 1 Granny Smith apple, cored and julienned
- 100ml quality mayonnaise
- 100ml plain yoghurt
- 80g walnuts, roughly chopped
- salt and freshly ground black pepper, to taste
- 4 X 100g pieces lightly smoked trout fillet
- olive oil, for frying
- microgreens and pea shoots, to serve
Instructions
For the rösti, heat the oil and butter in a frying pan and sauté the spring onions and garlic for 1 minute. Remove from the heat and set aside.
In a mixing bowl, combine the herbs and potatoes and season to taste.
Place the pan with the garlic back on the heat and add the potato mixture, flattening it to cover the bottom of the pan. Fry until golden brown on the bottom, about 5 minutes. Turn carefully to keep intact and fry until golden on the other side.
For the dressing, combine all the ingredients and season to taste.
For the salad, toss all the ingredients together and season.
Sear the fish in a very hot skillet with a little olive oil for about 30 seconds on each side. It should be underdone inside.
To serve, place the rösti on a serving plate and top with the fish and the salad. Drizzle the sauce around the plate and garnish with the microgreens and pea shoots.
Notes
Royale Highlands trout is available from Woolworths. You can make individual rösti with a small round cookie cutter. Cut the apple at the last minute so that it doesn’t go brown.
