Berkshire Trout

Serves: 2
Cook time 45 minutes

The original recipe was made using salmon but we think think it tastes just as good, if not better, with trout.

Ingredients:

- 2 shallots (or sub 1/2 a red onion)
- 2 x 12 inch stalks rhubarb
- 2 tablespoons olive oil
- 2 Berkshire Trout Fillets
- 2 tablespoons maple syrup or your favourite local runny honey
- 2 tablespoons of sherry cooking wine (or sub 1 tablespoon balsamic vinegar)
- salt and pepper to taste
- 8 sprigs thyme

Wilted Chard

- 1 bunch chard- leaves chopped, stems chopped thinly and separated
- 1 tablespoon olive oil
- 4 wild garlic leaves and 1 finely chopped garlic clove
- salt and pepper to taste
- 1 teaspoon lemon zest
- squeeze of lemon

Method:

Preheat oven to 325 F or 180 C

Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4 inch pieces.

In a large ovenproof skillet, heat oil over medium heat. Sauté the shallots for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauteing for one minute.

Push shallots and rhubarb to the outer edges of the pan and place Trout in the centre.

Season the trout and rhubarb with a little salt and pepper. Drizzle maple syrup or runny honey just over rhubarb. Don't skimp! Drizzle sherry wine (or balsamic) over the rhubarb. Sprinkle with ½ of the thyme leaves (saving ½ for garnish at the end). Place in the oven and roast for 15 minutes. Check trout after 10 minutes and pull if necessary. Continue cooking rhubarb for full 15 mins or when it is fork tender.

In another skillet, heat oil over medium heat. Add the chopped garlic clove and sauté until golden about 2 minutes. Add chard stems and sauté for 1-2 two minutes then add remaining chard and garlic leaves and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.

Plate the trout and divide the rhubarb and shallot mixture among the two plates. Add the wilted chard.

Spoon the flavourful liquid from the trout pan over the trout itself. Garnish with remaining sprigs of thyme.

Credit: Delicious Magazine - Genevieve Taylor

Serves: 4-6
Prep-time: 20 minutes
Cook time: 20 minutes

Ingredients:

- British New Season Asparagus speakers, blanched
- 2 Tbsp chopped dill, and extra for decorating
- ¼ tsp salt and pepper to season eggs
- 6 free range eggs, lightly whisked
- 1 Tbsp olive oil
- 1 knob of butter
- 2 spring onions, sliced thinly
- 170g Berkshire Heritage Honey Roasted Trout
- 1 Tbsp capers

Method:

Heat oven to 180C.

Cut asparagus in half, retaining the spear ends for the top. Slice the remaining halves into 1cm pieces. Add dill, salt and pepper to the eggs. In an ovenproof frying pan, heat the oil and butter. Add the spring onions and cook for 2 minutes until softened. Add the sliced asparagus and cook for 1 minute. Remove from the heat. Pour the seasoned eggs into the pan. Flake the trout off the skin and into the eggs. Mix the flaked trout evenly through the eggs. Decorate the top with the asparagus spears. Place into the oven for 25 minutes until puffed and just set. Remove from the oven, sprinkle with the dill and capers.

Serve warm with toasted sourdough.

Yum!

Serves: 3-6
cook time: 20-25 minutes

Ingredients:

This simple trout en croûte is easy to make and can be made smaller or larger depending how many you have to dinner.

- 2-4 Berkshire Trout Fresh Fillets
- Tracklements Dill Mustard
- Handful of chopped dill
- 1-2 sheets of all butter ready rolled puff pastry
- 1 beaten egg for glazing

Method:

Cut the pastry sheet into two halves with one being a good centimetre larger all round. Place the larger rectangle of pastry on a greased baking tray.

Spread the dill mustard on the pastry leaving a good centimetre all round. Sprinkle fresh dill - not too much- on the mustard.Place the trout fillets (I used 3) on the dill mustard coated pastry and top with more dill mustard and fresh chopped dill. Place the smaller pastry sheet on top of the fillets and then folded up the larger sheet and tuck this in to seal the two sheet together.

Decorate with extra pieces of pastry. Use a pastry brush to glaze the entire parcel.

Place into a preheated oven at 180 degrees. Cook for 25-30 minutes until the pastry has risen and is golden.

Servers: makes 6
Cook time: 60 minutes

Ingredients:
 

- 5 large potatoes peeled and diced about 3 cm
- 3 free-range eggs (we like Clarence Court)
- 1 small bag full spinach
- 500 ml milk
- 2 heaped tbsp plain flour
- 2 good handfuls of grated mature cheddar cheese or parmesan
- Half lemon
- 1 large handful of flat-leafed parsley finely chopped
- 2 bay leaves
- Lemon Zest
- 8 black peppercorns
- 1 cup full of frozen peas
- 1 pack Hot Smoked Berkshire Trout
- 2 Berkshire Trout Fresh Fillets
- 1 pack of king prawns
- A good dollop of butter
- Nutmeg optional
- Salt and pepper

Method:

- Preheat oven to 190 degrees C.
- Peel and boil the potatoes in salted water for a couple of minutes, add the 3 eggs and set a timer for 8 minutes. Remove when ready and plunge the eggs into cold water to cool. Peel and cut into quarters setting aside.
- In a fresh pan place the bay leaves, black peppercorns, trout fillets and a few sprigs of parsley and pour over the milk. Bring up to a gentle simmer with the lid on. Once simmering add the king prawns and cook for a further minute until the prawns have turned pink. Remove fish to cool with a slotted spoon and sieve the liquid into a jug removing the parsley, lemon and peppercorns.
- Steam or fry the spinach and set aside.
- In a fresh pan, melt the good dollop of butter and stir in the flour to make a roux. Gradually add the warm milk that you cooked the fish in and stir until you get a thick silky consistency.
- Place the fish and eggs back into the fish sauce with a cup full of frozen peas and a handful of chopped parsley. Give it a good mix.
- Place the fish mixture into an appropriately sized oven dish or individual ramekins and add a drizzle of lemon juice and the wilted spinach on top.
- When potatoes are cooked, drain in the colander and mash with lashings of butter, and season with salt, pepper, and grated nutmeg. Spread over the top of the fish mixture, spiking high to give a crunchy topping.
- Sprinkle over cheddar cheese if you really wanted to be decadent and get some extra crunch!
- Bake for about 30-40 mins until golden.

Devour, but not too fast, you may burn your mouth!!