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The Caterer

Pan fried sea trout with warm new potatoes and a salad of crab, apple and pink grapefruit – by James Mckenzie

11 September 2006
Pan fried sea trout with warm new potatoes and a salad of crab, apple and pink grapefruit – by James Mckenzie

Ingredients

Serves 4

800g new potatoes
40ml vinaigrette
2 pink grapefruit
150ml tomato juice
Tobasco
1 bunch chives
4 peices sea trout, pin-boned and secaled
Salt
White pepper
Olive Oil
Butter
Lemon Juice
200g white crab meat
1 Granny smith apple
200g mixed herb salad
Parsley oil

Method
Scrub the new potatoes and boil in salted water. When cooked, drain and slice about 2cm thick. Place in a bowl and dress with a little vinaigrette, season, cover them and serve in a warm place until needed. To make the dressing, peel and divide one of the grapefruit into segments. Dice the segments into large cubes and squeeze the juice from the remaining grapefruit into a bowl. Mix with the tomato juice and a few drops of Tobasco and chopped chives. Put the grapfruit cubes into the dressing and refrigerate. Season the sea trout with salt and white pepper, and pan-fry in a on-stick pan, skin-side down, in a little olive oil and a knob of butter. Cook until golden and crsip, then turn over and cook for about 30 seconds. Finish with a squeeze of lemon and keep warm. Julienne the apple and place in a bowl with the mixed herb salad. Add the crab and dress with a little of the tomato dressing. Chop the chives and add to the potatoes, place a few in the centre of the plate, top with the salad and place five pieces of the grapefruit around the plate. Place the cooked sea trout on top of the salad and spoon the tomato dressing around the plate. Finish with a drizzle of parsely oil.

James Mckenzie, chef-proprietor, Pipe and Glass Inn, South Dalton, East Yorkshire

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