Pan-seared Loch Etive trout with wild spring onion pesto and morel mushrooms.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Wheeler Seafood and FOH.
Pan-Seared Trout
INGREDIENTS
- 1 ea. 6oz Loch Etive filet
- Butter
- Herbs
METHOD
- Sear and baste with butter and herbs.
Morel Mushrooms
INGREDIENTS
- 3 oz. Morel mushrooms
- Butter
- Herbs
METHOD
- Sear and baste with butter and herbs.
Wild Spring Onion Pesto
INGREDIENTS
- 5 ea. Wild spring onions
- 34 ea. Garlic cloves
- 2 tbsp. Parmesan
- 1 tbsp. Toasted Pine nuts
- Olive oil to blend
METHOD
- Chop spring onions.
- Place all ingredients into food processor.
- Add oil slowly and pulse to desired consistency.
