300th Anniversary Smoked Trout Royal Fillet, Classically Garnished


300th Anniversary Smoked Trout Royal Fillet, Classically Garnished

Our Royal Fillet of Scottish smoked trout is the finest possible cut of the fish, so should be simply garnished and paired with the most exquisite of special occasion drinks – a fantastic Champagne.

Classically garnished 300th anniversary royal filletIngredients:

Garnish:

  • 1 tbsp of Lilliput capers
  • 100ml crème fraiche
  • 12 mini gherkins, very finely diced
  • 2 free range eggs, hard boiled
  • 1 tbsp of chives, finely chopped
  • 1 lemon
  • 2 x 25cm muslin squares
  • 1 shallot, finely diced
  • 1 tbsp red wine vinegar
  • ½ tsp white sugar
  • 1 bottle of Champagne, 2 glasses

“The Royal Fillet of Smoked Trout is a true delicacy – these classic garnishes are perfect for enhancing it’s beautiful natural flavour” – Scott Fraser, RR. Spink & Sons Chef

  1. To make the marinated shallots, mix the shallots, sugar and vinegar and leave to steep for at least 45-minutes. Drain before serving.
  2. To prepare the egg, separate the egg white from the egg yolk. Push each component separately through a sieve to form a fine paste.
  3. Cut the lemon in half and wrap each half in muslin; secure with string.

To serve:

  1. Place the Royal fillet on a serving board and surround the fillet with small piles of each garnish – marinated shallots, egg, diced gherkins, capers, chives and lemon halves.
  2. Slice the Royal Fillet into 1cm pieces and top with each garnish separately, or with a mixture of two or more…
  3. Wash down with the chilled Champagne!

+ There are no comments

Add yours