Pan Fried Sea Trout with Tender stem Broccoli, Scallops and Scallop Coral Sauce
Sea Trout, or, Salmon Trout as it's sometimes labelled, "is a Brown Trout that has migrated from the sea to rivers to spawn"
The Sea Trout is not dissimilar to salmon, but in my opinion has a far superior flavour and texture
Specific fishing times for Sea Trout varies river to river, but Sea Trout will run the rivers generally June, July and August
This Recipe will serve 4 people, and, will take 30 minutes to prepare and cook
SHOPPING LIST
You'll need
4 Sea Trout Fillets, Skin on, boned, weighing 120g each
1 Good bunch of Tender stem Broccoli, trimmed of the woody end bits
250ml of Fish Stock, you can get this in the supermarket made, or stock cubes
250ml of Dry White Wine
12 Scallops, keep the corals for the sauce
250ml of Double Cream
1 Lemon
Salt and Pepper
METHOD
First cook the Tender stem Broccoli, Bring a pan of salted water to the boil, carefully place the Tender stem Broccoli in and cook for 3 minutes, drain, and place into iced water, this will help keep the fantastic colour, set aside