Jack’s Jerk Trout, Cornbread and Herb Crème Fraiche

Wed, 29 March 2023

Serves 4

 

Ingredients

• For the trout
• 4 trout fillets
• 2 tbsp olive oil
• 2 tsp pimento/all spice
• 1 tsp paprika
• ¼ tsp sugar
• ¼ tsp chilli flakes

For the cornbread

• 1 cup of fine cornmeal
• 1 cup of plain flour
• 110g butter
• 3 tbsp brown sugar
• 1 tsp salt
• 2 tsp baking powder
• ¼ tsp baking soda
• 2 eggs
• 1 cup crème fraiche 
• 1 cup buttermilk

For the rest

• 1 cup of crème fraiche
• 1 small bunch of parsley
• 1 small bunch of coriander
• 1 lemon juice and zest

 

Method

1. Let’s start by making the cornbread,
2. Preheat oven to 225?c.
3. I always make my cornbread in my trusty cast iron skillet however if you don’t have one an oven tray will work perfectly.
4. Place the butter in a saucepan or your cast iron pan and place on a medium heat. Slowly melt the butter until it begins to turn brown. When the butter turns light brown remove from the heat and pour it into a Pyrex jug or bowl.
5. In a large mixing bowl combine all the remaining ingredients and mix. Slowly pour in the melted butter while mixing. You should have a thicker version of pancake batter, if it’s too thick add more buttermilk or water and if it’s too wet just add more cornmeal or flour.
6. Place your cast iron pan on a medium heat and if there is a buttery glaze still in it will be fine however if it needs to be greased just brush on some more butter or oil to stop the bread sticking. If you’re using a bread tin or oven tray, make sure you grease them well.
7. Pour in the batter and place straight into the oven and cook for 15 minutes. Check the bread by inserting a skewer or knife into the centre, if the skewer comes out clean, the bread is done if not return to the oven for a couple more minutes.
8. Cut up the cornbread in to portions and set aside
9. For the trout, in a bowl mix together the spices. Place the trout on a lined tray, drizzle with oil and coat in the spices. Pop the trout in the oven at 225?c for 5 to 7 minutes.
10. Remove the trout from the oven and set aside. In a bowl mix together the crème fraiche, herbs, lemon and zest. Place a slice of corn bread on a plate, lightly flake the trout on top of the cornbread. Drizzle with the sauce and serve up.