Pan fried Sea Trout with Summer Vegetables and Chorizo

This is one of those dishes that get served up in fancy British restaurants. It’s a great dish for a special dinner and it really is fairly easy to do. We are lucky in Scotland to have such a wealth of great veg and fish.

Wot u need
2 sea trout fillets (or other thin fish fillets)
4 Ayrshire potatoes (cooked in skin for 15 mins – par-boiled, then sliced thinly)
One Chorizo sausage, sliced or 10 small rounds of Chorizo
50g frozen peas
6 cherry tomatoes
Olive oil
Salt
Butter

Wot u do
Heat a frying pan and add a teaspoon of oil. Season the fish and cook skin sode down for three mins till crispy. Turn the fish and add a tbsp of butter and baste the fish for a further two mins. Leave aside in pan to finish cooking in the butter.

In another pan, add a teaspoon of oil and cook off the chorizo for three or four mins till coloured. Add the potatoes and cook in thr pan. Add the cherry tomatoes and cook till blistered. Finally add peas.

To serve, pile the veg in the centre of a warm plat and pile high, Top with fish fillet and drizzel with butter from the pan and a drizzel of extra virgin olive oil.

Serves 2.

Risotto (Smoked ham hock and leek)

Risotto is a traditional Italian rice dish. Some folk will tell you that it is difficult to cook. If you follow my recipe you’ll be just fine – I was taught it by a three Michelin star chef!!!!!

Wot u need
50 g shredded ham hock (cooked)
60g Arborio rice
2 finely diced shallots
2 cloves garlic, finely sliced
Some flat leaf parsely
small knob butter
Salt and pepper
400mls chicken or veg stock
50g grated Parmesan cheese
50mls white wine
1 shredded leek
1 egg

Wot u do
Medium heat a sautee pan and add two tsps olive oil. Add the garlic and shallots and cook for three or four minutes till translucent but not brown. Add the rice and toast for one minute. Pour in the wine and reduce until the wine has completely evaporated. Start to add the stock a little at a time, ensuring the previous stock has been fully absorbed. This is a slow process but critical and worth it. Should take about 10-15 mins. Check rice to see if it’s cooked – should be “biteable” but not tough or chalky. Add ham hock, and leeks and mix through. Season and check. When ready to serve mix in butter and leeks to make the dish smooth and silky. Sprinkle with parsley.

Serves 2.

TOP TIP: You need to stir this dish all the time on a low-medium heat. It’s quite relaxing! Serve with a soft poached egg on top!

You could also add sliced smoked ham or chicken or prawn if you choose.