Smoked trout and grilled vine tomatoes with parsley butter
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|1 tbsp balsamic vinegar|
|2 tbsp extra virgin olive oil|
|350g button mushrooms|
|700g vine tomatoes|
|30g bacon fat|
|4, 200g portions smoked trout fillet|
|freshly ground black pepper|
- Preheat the oven grill. Brush the tomatoes with olive oil and balsamic vinegar, season well. Place under the grill and cook until soft and slightly charred, remove and set aside.
- Slice the mushrooms in half and heat the butter or bacon fat in a pan, toss in mushrooms and cook until golden, season well.
- Melt the extra butter in a pan and, when foamy, toss in the parsley and cook for 30 seconds.
- To serve: Cook smoked trout fillets to your liking and divide between 4 plates, drizzle with parsley butter and serve with tomatoes and mushrooms.