with mushroom, treacle bacon and garlic, and a micro herb salad

This recipe was prepared by Neil Griffiths from the Olive Tree Restaurant, the fine dining establishment at the Greenbough Hotel. Neil is also a tutor at the Cheshire Cooks Cookery School, where he, along with founder Philip Martin runs courses in everything from gourmet menus to fish courses! You can find out more at the Cheshire Cooks website, but meanwhile, enjoy this delicious fish fish - perfect for a light evening meal.

Preparation time: 25 minutes / Cooking time: 15 minutes / Serves: 1

INGREDIENTS:
1 Rainbow Trout
20g butter
35g treacle bacon
35g mushrooms
1 clove of garlic
½ tablespoon of chopped parsley
10g of flour
1 tablespoon of sunflower oil
Salt and pepper
Small selection of micro herbs

METHOD:

1. To prepare the fish, remove the head and cut the top fillet away from the bones until you get a whole blade underneath the fillet. Rest a hand on top of the fish and cut the rest of the fillet away from the bones until you are about 2.5 cm away from the tail. Turn the fish over and repeat on the other side.

2. Then pull back the top fillet and snip out the backbone, close to the tail, with scissors. The Fillets will still be attached at the tail (you can ask your fishmonger to do this for you).

3. Melt the butter in a large frying pan and as soon as it is foaming, add the bacon and fry briefly until lightly coloured.

4. Add the sliced mushrooms and the garlic and toss over a medium-high heat for 1 minute until lightly cooked. Season with salt and pepper and remove from the heat.

5. Lay the prepared trout on a chopping board and open up the fillets. Season the cut face of the fillets, then cover the bottom half with the mushroom and bacon mixture. Sprinkle with a little parsley, cover it with the top fillet and tie the fish in two places with fine string.

6. Season the outside, then dredge with flour, patting off the excess.

7. Heat the oil in a large frying pan over a moderate heat. Add the fish and fry for 2 ½ minutes without moving them, until nicely golden. Carefully turn the fish over and cook for a further 2 ½ minutes until golden brown on the other side, and cooked through.

8. Serve with a micro herb salad.

This recipe first appeared in: INOUT Magazine Issue 16, Summer 2012<

www.cheshirecooks.co.uk
www.chestergreenboughhotel.com