Trio of British Sea trout

Method: 1. Take the Sea trout remove scale, remove all bones, and remove the skin (keep for wrapping the tournedos) and blood line. 2. Firstly make the tournedos by cutting 2-3 1½cm thick pieces of Sea trout. Roll and then wrap with the skin. 3. Chop the rest (including any trimmings) into a fine dice for the tartar. Sea trout tartar, served with natural yoghurt parsnip crisps, and lamb’s lettuce dressing 1. Mix the diced sea trout with some chopped shallot, dill, lime zest & juice, and seasoning. 2. Shape and top with yoghurt and crisps. 3. Place some lamb’s lettuce into a liquidiser and blitz with a little olive oil. Pour the lamb’s lettuce dressing on the plate and top with the Sea trout tartar. Seared tournedos of Sea trout served on a bed of wilted lamb’s lettuce, topped with a fine dice of Plum tomato and courgette, served warm 1. Sear the tournedos in a little sunflower oil then when coloured nicely on both sides, and cooked slightly pink in the middle remove from the pan. 2. Into this pan wilt the lamb’s lettuce with a squeeze of lime juice, put this on the plate and top with the tournedos. 3. On top of the tournedos place a pile of finely diced sautéed courgette and blanched, peeled and de-seeded plum tomato. Marinated Sea trout served with lambs lettuce guacamole & Radish salad 1. Thinly slice the macerated sea trout, and arrange on the plate, then top with a little lamb’s lettuce guacamole made from blended broccolis stalks and lamb’s lettuce, and finished with some spring onion, red pepper and coriander. 2. Top with radish and lamb’s lettuce salad. This recipe was created by Mark Errington for the International Mâche Match 2007