Gluten Free Marinated Atlantic Sea Trout
Marinated Atlantic Sea Trout with Pear and Kohlrabi Remoulade With Beetroot And Watercress Vinaigrette from Michael McCamley, Head Chef, Venue Catering Gluten-free Chef of the Year winner.
Serve 2
Ingredients
- 300g sea trout
- 10mls olive oil
- 1 seasonal pear
- 1 kohlrabi
- 2 tbsp red wine vinegar
- 1 lemon
- 1 lime
- 2 fresh beetroot
- A bunch of watercress
- 1 heaped tsps Dijon mustard
- 2 tbsps of olive oil
- 2 tbsps of red wine vinegar
For Remoulade Sauce
- 85ml mayonnaise
- 1 tsp Dijon mustard
- 1 tsp chopped capers
- 1 tsp chopped gherkins
- 1 anchovy fillet chopped
- 2 tbsps double cream
- Salt and pepper
Procedure
- Julienne the pear and kohlrabi then add to remoulade sauce and set in a mould in the fridge.
- Oil and season 2 sheets of silicone paper.
- Thinly slice sea trout and place between 2 sheets and roll out as thinly as possible.
- Cut out a circle and leave in fridge.
- Dice beetroot and chop the watercress.
- Make vinaigrette then season to taste.
- Brush trout with lemon and lime zest.
- Arrange on the plate with a Julienne aubergine skin.
* Check your Food and Drink Directory for a suitable product.
Coeliac UK's Christmas list is available on the website www.coeliac.org.uk and is updated with additional festive products as they receive information from manufacturers.