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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Pan-Seared Trout

INGREDIENTS

  • 1 ea. 6oz Loch Etive filet
  • Butter
  • Herbs

METHOD

  1. Sear and baste with butter and herbs.

Morel Mushrooms

INGREDIENTS

  • 3 oz. Morel mushrooms
  • Butter
  • Herbs

METHOD

  1. 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

  1. Chop spring onions.
  2. Place all ingredients into food processor.
  3. Add oil slowly and pulse to desired consistency.


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