L I V E 2 4 -SE V EN
S E A R E A R ED RAINBOW TROUT
COURTESY OF OLD COURTHOUSE
INGREDIENTS • 4 x 160g Sea reared rainbow trout purchased from fish mongers
Pea Puree: • 300g frozen sweet peas • 50ml Cream • 20g Butter • 10 leaves of Mint • Salt and Pepper
Bouillabaisse Sauce: • 2 Carrots • 2 Fennel • 1 Onions • 1 Leeks • 2 Red Mullet Fillets • 8 Tomatoes • Pinch Saffron • Pinch Smoked Paprika • 500ml White Wine • 250ml Orange Juice • Dried Orange and Lemon Zest • 500ml Fish Stock
Greens: • Marsh Samphire • Green Kale • Baby Spinach
Fennel Croquettes: • 250g Diced Fennel • 150g Mash Potato • 1 tsp crushed fennel seeds • Fennel tops or chopped Dill • Seasoning
Pane: • Flour, Egg, Milk, Honey Panko Breadcrumbs
Quinoa: • 200g Red Quinoa • 10g Chopped Tarragon • 1 Lemon Juiced • 20ml Olive Oil
• 1 Chorizo sausage, cut into 3 pieces • Tendril Pea-shoots
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METHOD: Pea Puree: 1. Blanched peas in boiling salted water, refresh in ice cold water. 2. Reduce the cream and butter by 50% 3. Place peas in blender with the cream reduction, seasoning and add mint leaves, blender until the puree is fine and smooth, keep to one side.
Bouillabaisse Sauce: 1. Sweat down, chopped carrots, fennel, onions and leeks in a little oil, until soft, add red mullet fillets, tomatoes, saffron, paprika, orange juice, white wine and fish stock.
2. Cook sauce for an hour, remove from heat and blender, pass through fine sieve, adjust the seasoning and reduce if needed.
Greens: 1. Prep and clean greens and cook in salted boiling water before serving. Fennel Croquettes: 1. Sweat the diced fennel off with butter and fennel seeds, season and place to the side to cool down.
2. Add the cooked fennel to the mashed potato and finish with chopped fennel tops or dill whichever is to hand. ball up in to 30g balls.
3. Pane the croquettes in the flour, egg and breadcrumbs, set aside and cook when needed. Quinoa: 1. Blanch quinoa in hot salted water, refresh with cold water and drain. 2. Dressing quinoa with lemon juice, olive oil and chopped tarragon. Chorizo sausage: 1. Peel the skins of the chorizo sausages, cut in to 3 and cook in the same pan as the trout.
COOKING: • Season and cook the trout and chorizo sausage in a little oil and in the same pan, cooking the trout skin side down to achieve a crispy skin.
• Cook the croquettes in either a deep fat fryer for 4 minutes or baked in the oven for 12 minutes • Warm the pea puree, greens and quinoa through the microwave
PLATING UP: • Place a line of quinoa and pea puree through the middle of the plate • Add the greens to one side of the pea puree with the cooked trout on top • Drizzle the bouillabaisse sauce around the outside of the plate • Place the 3 pieces of chorizo sauce on the sauce and the two fennel croquettes • Finish with 3 pieces of tendrils pea shoots
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