Pan Seared Franschhoek Trout with Wasabi Mash, Seasonal Vegetables and a Burnt Sage Butter - WWF SASSI
Courtesy of 2016 SASSI Trailblazer winner – Chef Claire Blinkhorn-Street Serves 4
Ingredients
- 4 x 180g Trout
- 50ml Canola Oil
- 320g Potatoes
- 40g Butter
- 200ml Milk
- 5g Wasabi Paste
- Salt
- Pepper
- 4 Baby Chinese Cabbages
- 4 Patty Pans
- 4 Baby Carrots
- 240g Butter
- 10g Sage
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