Raclette Fish Treat: Sugar snap peas (mange-tout) with smoked trout
for 4 persons
250 g sugar snap peas (mange-tout) trimmed
1 spring onion (with shoots) sliced into fine rings
Butter to sauté
2 dsp lemon melisse finely chopped
2 tsp peppercorns, lightly pressed
4 smoked trout filets
200 - 250 g Swiss raclette cheese cut into slices
1. Cook the sugar snap peas briefly in salt water so they remain crunchy. Cool under cold running water and leave to drain.
2. In a pan, briefly sauté the spring onions in butter. Cool and add to the sugar snap peas (mange-tout), lemon melisse and pepper. Add salt to taste.
3. Cut the smoked trout filets in two.
4. Divide the sugar snap peas (mange-tout) mix over the grill pans. Place the trout filet over the mix then a slice of raclette cheese on top. Grill.