A customer supplied recipe featuring our own smoked trout, crab meat and fresh pasta.
When we’re selling our smoked trout pate and fillets at the many farmers’ markets across Hampshire and Surrey, Butler Country Estates founder, Richard Butler, receives a lot of great feedback. Every so often though, customers are kind enough to share their recipe ideas with us. The customer in question wishes to remain anonymous but was happy to share his recipe with us and with our social media community. Here is recipe in his own words via an email he sent to us recently.
“The three main elements are your smoked trout from Winchester, crab meat from Selsey Willow Seafood, and homemade pasta from Cinzia Fontana of Amo Food Design. Can get vegetables from your local grocer.
First of all, put salted butter into a wok and cover. Add the crab meat and veg. Boil heavily salted water in a separate pan and add the fresh pasta in for no more than three minutes. Add pasta to the wok. Stir together & place the smoked trout on top. Leave for five to ten minutes and remove the trout. It serves two. It’s outstanding! Grate parmesan for a finishing touch.”
So Richard set about sourcing the ingredients from independent makers, just like ourselves from Hampshire, Surrey and West Sussex. They are
So with all the ingredients delivered, our chef Richard Butler got to work on the recipe as follows:
Ingredients: For 2 People