Trout RecipesCoral Trout and Baby Peppers
150gm white polenta
20gm preserved lemon diced
Bring water to a simmer and add polenta, whisking well to combine. Turn down to low heat and cook until all water is absorbed. Add preserved lemon, butter and cream and continue to whisk. Finish with Reggiano.
To prepare the baby pepper, you must first remove the skin. To do this, place pepper over a gas flame and burn the skin; remove with moist towel. Alternatively place in hot oven and blister the skin and remove in the same way. Once skin is removed, slice across the top and remove all the seeds from inside. Then place the cooked polenta in a piping bag and fill the peppers. Oil and season the peppers and bake in oven for 5 minutes.
Season each side of the piece of fish and cook skin side down in a hot oil seasoned with vegetable oil. Cook for 2 minutes on either side. Dress with lemon juice and olive oil to finish. Garnish with micro coriander and radish cress.