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Trout in Smoky Tomato Broth

Fish March

This fish dish looks the part and is surprisingly easy to make.  Try this delicious recipe courtesy of Edinburgh School of Food & Wine

Ingredients

  • Trout fillets
  • 1 cup chopped tomatoes
  • ½ cup chicken or fish stock
  • 1 cup white wine
  • 1 1/2 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • Pepper
  • Rapeseed oil
  • 2 tsp roasted pine nuts
  • 2 spring onion
  • 1 ½ tbsp sherry vinegar

Method

  1. Combine tomatoes, stock, wine, 1 1/2 teaspoons vinegar, paprika, and pinch of salt in a blender, process until smooth. Transfer mixture to a small saucepan over medium-high heat and bring to a boil. Simmer 10 minutes, stirring occasionally; remove from heat.
  2. Heat a non-stick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Cook trout and season.
  3. Combine 1 1/2 tablespoons vinegar, salt, oil, pepper, pine nuts, and onions in a bowl and toss to coat.
  4. Pour broth into a bowl then place the trout fillet in the bowl, top fillets with cashew mixture.

Enjoy!

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Edinburgh School of Food & Wine

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