My friend Urs cooked me this exquisite dish when I was staying at the Hyatt in Adelaide, which was the place – you will remember if you have read the first half of this book – where I also had the waiters completely confused by having pie floaters and tomato sauce served up in my presidential suite.
First, make the sauce. Put the fish stock and wine in a pan and simmer together until reduced to
To cook the fish, heat the oil in a large frying pan. Add the trout escalopes and cook quickly on both sides – about 2 minutes in total. If cooking fillets, allow 5–8 minutes, depending on their thickness. Transfer to a warmed serving dish. Briskly Stir-fry the beansprouts for a few seconds and serve with the fish. Pour the sauce round and garnish with lime zest and salmon caviar, if using.
Did you know that some famous French champangne growers own vast tracts of Austrialian vineyards?
© 1991 Keith Floyd estate. All rights reserved.