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Rainbow Trout with Chip Roasted Potatoes & Prawn Sorrel Bechamel
Recipe by Harry Butterfield
Indulge in this rainbow trout with crisp roasted potatoes and a delicious prawn sorrel bechamel sauce
- Steps
- Ingredients
Steps
- Preheat oven to 180°C fan forced. Line a medium tray with baking paper. Prepare coals for hibachi if using.
- Prepare the Chip Roasted Potatoes, by chopping potato into 3cm cubes and add to a medium saucepan with salt and sugar. Bring to the boil and cook for 5 minutes until tender on the outside but still firm on the inside. When the potatoes are par-boiled, drain well and place into a medium bowl. Toss in olive oil.
- Use a small food processor to mill potato chips into a powder and toss through potatoes. Spread potatoes on a baking tray and roast for 20 minutes before increasing the oven temperature to 200°C and roasting for another 20-30 minutes or until golden brown and crunchy.
- To prepare the trout, clean fish with paper towel. Remove the head and then open the gut cavity towards the tail. Using kitchen shears cut through the rib cage bones on either side of spine. This will give you a little ‘pocket’ either side of the spine.
- Use a sharp knife to cut along either side of spine towards the top of the fish ensuring not to pierce the skin. When you reach the tail cut through the spine so that the tail is retained with the skin, again remembering not to pierce the skin. Use scissors to cut spine away from butterflied fillet. Reserve head and spine.
- Season both sides with salt and pepper, being more generous with the skin side and set aside.
- Oil a thin wire rack and place over barbecue or Hibachi to heat. Use a basting brush to lightly oil the fish skin and place fish skin side down on wire rack. Cook the fish, for 3-4 minutes, skin side down over the hot coals, temporarily removing when necessary as to not overcook the delicate fish.
- Remove from heat when almost cooked, the flesh should still be slightly undercooked, as it will continue to cook with residual heat.
- Place lemon halves on barbecue or Hibachi and cook until caramelised.
- For the Sauce, combine butter and flour in a medium saucepan and cook on medium heat for 2-3 minutes until the flour just starts to brown, stirring constantly. Lower heat and add milk gradually, stirring to ensure that the lumps incorporate. When all milk is added, place the trout head, spine and 100g of roughly chopped sorrel into the sauce. Season to taste and reduce to a low-medium heat. Allow to simmer for 4-5 minutes, stirring occasionally.
- Strain the sauce and then add back to saucepan with small prawns and cook for a minute or two until just cooked through. Fold through remaining sorrel, finely chopped. If not serving immediately, cover with cling wrap to prevent a skin forming.
- To serve, place fish, skin side up, with roasted potatoes on the side. Serve with sauce.
