Rutland Water trout with chive sauce
What better way of sourcing an than going out and catching it on rod and line? And served with a chive sauce, what could be more delicious than fresh trout?
For the trout
1 large trout fillet per person 600-800g
Method: Place the filleted trout skin side down into a hot frying pan with some butter and olive oil. Fry until the skin is crisp, approximately 4 minutes, turn over to the other side for 2 minutes then remove from pan.
Method: Peel 6 large potatoes and slice 1/2 inch thick, pan fry with 2oz unsalted English butter, salt and pepper until crispy and golden brown.
4 shallots, skinned and finely diced
2 oz butter
4 tbsp white wine vinegar
1/4 pint fish stock
1/4 pint double cream
1/2 fresh lime
Fresh chopped chives
Fry shallots in butter, adding white wine vinegar, reduce this down to a thick consistency, add fish stock and reduce again, add cream and simmer this mixture to the desired consistency then add squeeze of lime, salt and pepper and chopped chives.This sauce should be made before cooking the fish and kept on a very low heat, as the fish will cook very quickly and become dry.
Seasonal green vegetables (home grown if possible) are an ideal accompaniment to this dish.
The Avenue, Rutland Water, Nr. Oakham, Rutland. LE15 8AH
Just across the shores of Rutland Water in the heart of England's smallest county, Barnsdale Lodge is a privately-owned hotel that remains a well-kept secret. Barnsdale has been in Thomas Noel's family since 1760 and formed part of the adjoining Exton estate. Formerly a farmhouse, it was converted into a comfortable and efficiently run hotel in 1989; perfect for a relaxing break, a special event, business meeting, or a memorable meal made with the finest local produce. Try the courtyard for alfresco dining, the pretty conservatory, chill out in the cosy bar, or head to Rutland Water for sport, leisure and wildlife.Tel: 01572 724678