Wild Sea Trout with Dauphinoise Potatoes

Aug 1 2008 by Our Correspondent, Perthshire Advertiser Friday

THIS recipe comes courtesy of Jason Henderson at the newly-opened Knock Castle Restaurant in Crieff. Check out www.knockcastle.com for the current menu.

Ingredients – to serve six people.

6 fillets of wild sea trout (de-scaled – ask your fishmonger to do this for you).

12 thinly sliced potatoes.

15 thinly sliced Chorizo sausages.

100g grated smoked cheddar.

½ pint double cream.

2 cloves crushed garlic.

Pinch of nutmeg.

Salt and pepper to season.

Method – Interlock the sliced potatoes by layering them in an 8 x 5 inch oven proof dish. Add salt and pepper between layer and every third layer should be sausage. Repeat until potatoes and chorizo are used up.

In a pot place the cream, nutmeg and crushed garlic, bring to simmer to infuse the flavours and pour over the potato and chorizo dish making sure the garlic is removed.

Season well, sprinkle with grated smoked cheddar, cover with tin foil and cook in oven for 2 ½ hours at 145ºC. Remove from oven, cool and press overnight.

Cut into 6 equal sized portions.

Heat a non stick pan with a knob of butter and gently wilt the spinach. Put onto kitchen cloth to drain excess butter

Gently warm the Dauphinoise through in an oven, place on centre of serving plate with spinach on top.

Season the trout, place skin side down into a preheated not stick frying pan, cook on medium heat for 2-3 minutes until skin is crispy and turn over and cook for a further 2 minutes.

Place the trout on top of the potato and spinach and serve with gentle oven-roasted cherry tomatoes and drizzle with herb oil.

Preparation Time – 2.5 Hours (Prepare Dauphinoise Day Before).

Cooking Time – 15 Minutes.