
Ingredients - Serves 4
Method:
Cut the cherry tomatoes in half and arrange in one layer in a baking dish. Drizzle with olive oil, salt and pepper and dry slowly in a 200 degree F oven for approximately 1 hour. Toast the almonds in a dry pan until golden, add 1 oz of butter and the breadcrumbs and fry until the bread is dry and toasted. Season with salt and pepper.
Boil the fingerling potatoes and French beans in plenty of salted water until tender. Drain and mix with the cherry tomatoes. Keep warm until the fish is cooked.
In a large, hot, cast iron pan, sear the fish skin side down and place directly in a hot oven to finish. (Approximately 6 minutes.)
Divide the potato, bean and tomato mixture onto four warmed plates and sprinkle the almond mixture over top. Serve the fish alongside.
Chef Deming’s Speckled Trout is sourced from Jim Giggie’s Trout Farm, which has been recognized by Ocean Wise as a sustainable food producer.
Kyle Deming
is the executive chef of the
www.ceilicottage.com
For Mom and Baby
by Julie Watson