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Yorkshire Recipes

Steamed Kilnsey Park Trout Fillets with New Potatoes, Curly Kale and Wharf Valley Dressing
This is a healthy option

by The Chefs at Rudding Park using produce from their 'Food Heroes'
Serves 4

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Preperation time 15 minutes
Cooking time 30 minutes (includes cooking new potatoes)


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4 plum tomatoes, cut the tomato into quarters, remove skin and seeds using a knife then finely dice the remaining tomato.
1 small bunch tarragon washed and damped dry on a clean cloth.
1 small bunch basil washed and damped dry on a clean cloth.
1 small bottle of Wharfe Valley virgin pressed rapeseed oil (other rapeseed oil would be fine)
1 small bunch chervil washed and damped dry on a clean cloth.
1 pink grapefruit segmented.
Zest of 1 lime and its juice (keep the lime shell to place in bamboo steamer)
1 small bunch dill washed and damped dry on a clean cloth.
Zest of 1 lemon and its juice (keep the lemon shell to place in bamboo steamer)
8 sprigs of Kale picked and all the thick stems removed, plunged into boiling salted water then drained.
Approximately 20 small new potatoes washed then cooked in salted water.
2 large Kilnsey trout, filleted and pin boned, to make 4 large fillets (Kilnsey sell these in their shop at the Trout Farm. Kilnsey trout has a unique taste as the farmís streams feed into the trout lakes and the water is so crystal clear it is easy to spot the trout!)

1. To make the Dressing: Take all of the herbs, pick leaves off stems, then coarsely chop leaves together. Keep stems to place in bamboo steamer.
2. Place 0.25 of bottle of rapeseed oil into a bowl.
3. Add all ingredients and mix together well.
4. Season with salt and pepper and keep to one side.
5. Place all stalks from herbs to form a bed in base of bamboo steamer.
6. Fill pan quarter full with hot water, chop lime and lemon shells(de-zested and juiced in dressing) into water and bring to the boil.
7. Next place bamboo steamer onto top of pan with trout fillets laid over herbs, skin side down.
8. Put lid on and steam for 4-8 minutes until trout is cooked through.
9. Using palate knife, slide it under fillets and gently turn them over onto a plate, remove skin, then serve on warmed plates.
10. Serve with the hot new potatoes and drained kale tossed in a little dressing.
11. Drizzle remainder of dressing around plates and serve this light meal with a glass of Chablis, Sauvignon Blanc or traditional lemonade.

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