Smoked trout and grilled vine tomatoes with parsley butter

smoked_trout_and_grilled_vine_tomato

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Ingredients

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
Himalayan salt
freshly ground black pepper

Method

  1. 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.
  2. Slice the mushrooms in half and heat the butter or bacon fat in a pan, toss in mushrooms and cook until golden, season well.
  3. Melt the extra butter in a pan and, when foamy, toss in the parsley and cook for 30 seconds.
  4. To serve: Cook smoked trout fillets to your liking and divide between 4 plates, drizzle with parsley butter and serve with tomatoes and mushrooms.

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