Try at home: wild brown trout
With crushed herb potatoes, baby spinach & b'arnaise sauce. By Mark Wilkinson
2 egg yolks
2 teaspoons white wine vinegar
A tablespoon of tarragon (chopped)
5 small new potatoes (parboiled)
A tablespoon mixed herbs (chopped parsley, sage, dill)
30g baby spinach
1 brown trout fillet
1 lime wedge
Whisk egg yolks and vinegar together in a metal bowl. Put bowl over a pan of simmering water and whisk for 30 seconds. Slowly add melted butter to egg mix, continuously whisking. Add chopped tarragon and season with sea salt.
Simply crush new potatoes in your hand and add chopped herbs. Push into a two-inch pastry ring. Remove ring and cook in oven at 180?C for 7 - 8 minutes.
Melt a knob of butter in a pan, add spinach and cook for 30 seconds over a high heat. Season with sea salt.
Brush the trout fillet with butter and season with sea salt. Simply grill the fish for approximately 3 - 4 minutes.
Place crushed potato at the top of plate, spinach in the centre. Place fish on spinach, spoon b?arnaise sauce onto fish and garnish with lime wedge.