Trout with Scrambled Duck Eggs on Toast

 

Rainbow trout with scrambled duck eggs on toast

This is the second trout recipe featuring the fish I filleted a couple of days ago. In this instance, I have pan fried the fillet the same way as before but this time, I have served it accompanied by scrambled duck eggs on toasted wheat, spelt and rye bread. I have also used the last of the lumpfish caviar featured in the previous recipe.

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

• 3 baby plum tomatoes
• Horseradish sauce
• Lumpfish caviar
• 1 rainbow trout fillet, skin on
• Salt and pepper
• Vegetable oil for frying
• Thick slice of wheat, spelt and rye bread (or similar)
• 2 duck eggs
• Teaspoon or so of butter
• Dried dill to garnish (optional)

 

Caviar and horseradish sauce stuffed plum tomato halves

Method

Begin by preparing your side garnish of stuffed baby plum tomatoes as you will have little time to do so once you start cooking. Cut the plum tomatoes in half down through the core with a thin bladed knife. Use the point of the knife to carefully scoop the seeds out of the tomato halves and discard.

A teaspoon can be used to carefully spoon some horseradish sauce into 3 of the tomato halves but do not use a metal spoon for the caviar. A mother of pearl or even a plastic spoon should be used to spoon the caviar into the other 3 tomato halves as metal quickly oxidises caviar and spoils the taste and flavour. If necessary, scooping it from the jar and into the tomato shell with a finger is an option.

Frying trout fillet on skin side

Pour a little vegetable oil into a large frying pan and bring it up to a high heat. Season the trout fillet on both sides with salt and pepper and carefully lay it skin side down in the hot pan. Keep the heat high and fry until you can see the trout fillet is cooked almost all the way through. At that stage, turn the heat down under the pan to minimum and carefully turn the trout to complete cooking on its skin side for 1 minute only.

Slice of wheat, spelt and rye bread

When the trout is on to fry, get the slice of wheat, spelt and rye bread on to toast until golden on both sides.

Duck eggs ready for scrambling

Break the duck eggs into a small saucepan and add the butter only. Do not season at this stage as salt can cause the eggs to break down and not scramble properly. Put the pot on to a medium heat and stir with a wooden spoon to start scrambling the eggs. Stir most of the time as the eggs start to scramble and lift the pot away from the heat for a few seconds on a regular basis to stop over heating.

Trout fillet is plated with toasted bread and stuffed tomato halves

Plate the trout fillet, skin side up, diagonally on a square serving plate. Lay the toast to one side and arrange the little stuffed tomato halves to the other side.

Duck eggs are starting to scramble

When the eggs start to scramble, it will happen very quickly. Keep stirring gently and be sure not to overcook. You want the combination smooth and creamy. Season with salt and pepper only at the very last minute before spooning onto the toast.

Dried dill garnishes trout and scrambled duck eggs on toast

The skin should easily peel free from the trout and in one whole piece. If desired, garnish the dish with a little dried dill to serve.