Join Private Chef Barry Bryson as he takes us through creating the perfect pan-fried trout with bacon, cauliflower and broad beans.
This cook-a-long will take place on Barry’s Instagram (@chef.caterer.edinburgh) LIVE at 6pm on Wednesday 16th September.
Come prepared with the following…
Ingredients:
- 2 x 150g-180g skin-on sea trout fillets or skin-on salmon
- 1 tablespoon Heather Hills honey
- 3 tablespoons Katy Rodgers Crème Fraiche
- Supernature oil
- ½ Scottish Cauliflower cut into florets
- 100g peeled shelled British broad beans
- ½ onion finely diced
- 2 large cloves of garlic
- 2 sticks of celery, washed and finely diced
- Freshly chopped dill or parsley
- 100g diced bacon
- 100ml chicken stock (optional)
Utensils:
- Sharp knife
- Chopping board
- Non-stick frying pan
- A saucepan or large, deep frying pan
