Faster Chef

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Rainbow Trout with Black Pudding

Ingredients

• 4 rainbow trout fillets, skinned & boned
• 2 x 250g black pudding, cut into 20 slices
• 4 cored apples, each sliced into 5
• 2 tbs clear honey
• half glass sherry vinegar
• 2 bunches watercress
• 1 red onion, sliced
• 1 punnet garlic sorrel
• quarter pint olive oil
• 50g butter
• salt & pepper
• 1 lemon
• 100g flour for dusting

David Ophaus from The Concorde Club

Method

1) Divide butter & half of olive oil between 2 frying pans & warm through
2) Cut fish fillets into 5 pieces, flour & season
3) Add to one of the frying pans, seal off each side of fish for 20 seconds
4) Meanwhile flour & season black pudding and add to other pan
5) Seal off for 15 seconds both sides
6) Remove black pudding from pan, add sliced apple & cook for 10 seconds each side
7) Remove fish from pan, deglace with sherry vinegar, honey, salt, pepper & lemon
8) Add watercress to glass bowl
9) Toss with remaining olive oil & garlic sorrel

You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-12.30pm.