Seared trout bruschetta

by allthegearnoidea Sun Dec 23, 2007 2:58 am

Serves: 4 as a light lunch
Prep time: 5-6 minutes
Cooking time: 3-4 minutes

Ingredients:

1 ciabatta or French stick, quartered
1 garlic clove, peeled
2 tablespoons extra virgin olive oil
125g (4oz) creme fraiche
1 tablespoon hot horseradish sauce
1 tablespoon chopped chives
4 trout fillets
a bag rocket or watercress
salt and pepper lemon juice and olive oil, to serve

Method:

This makes a delicious light lunch or snack supper. Using a pair of tweezers pull out any small bones that may still remain in the trout fillets.

Toast the bread under the grill or on a griddle, rub all over with the garlic clove and drizzle with oil. Keep warm in a low oven. Combine the creme fraiche, horseradish, chives and salt and pepper.
Meanwhile, lightly season the fillets and brush over a little extra oil. Heat a frying pan until really hot and sear the trout skin side down for 3 minutes, flip and cook for a further 30 seconds.
Arrange the seared trout over the bruschetta with a dollop of the horseradish cream and some rocket leaves. Serve drizzled with lemon juice and extra olive oil.

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