Pan Fried Rainbow Trout Recipe with Rosemary, Lemon and Garlic and a Sorrel Cream Sauce
Local . Honest . Simple
Local . Honest . Simple
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Ingredients

  • Serves 4
  • 1 -1.5 k mutton shoulder piece on the bone
  • 250 g pearl barley soaked overnight and drained
  • 2 shallots finely diced
  • 1 large carrot finely diced
  • 1 stick of celery finely diced
  • 2 cloves of garlic minced
  • 1 glass of dry white wine
  • 2 tomatoes, skinned, deseeded and diced
  • 25 g chopped mint
  • 15 g chopped parsley
  • 15 g chopped tarragon
  • 100 g fresh or quality frozen peas
  • Juice of half a lemon
  • 25 g grated Parmesan
  • 25 g unsalted butter

Instructions

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