Trio of brown trout with rhubarb compôte and dill sauce
A home-style Trio of brown trout with rhubarb compôte and dill sauce made with Creamed Horseradish, Plain Flour Plus Extra For Dusting, Extra Virgin Olive Oil, and Freshly Squeezed Lemon Juice. Keep it handy for the next time you cook it.
सामग्री
- 1 tsp
- 3 tbsp
- 1 tbsp
- 2 tbsp
- 2 tsp
विधि (झलक)
- 1
Bring the fish stock, carrot, celery, onion and white wine to a simmer in a saucepan.
- 2
Season, to taste, with salt and freshly ground black pepper.
- 3
Continue to simmer for 25-30 minutes.
- 4
Add the smoked trout and salmon fillets to the hot stock and poach for 4-5 minutes.
- 5
Remove from the stock using a slotted spoon and set aside to cool.
- 6
When the poached fish has cooled, remove the skin and pick the meat from the bones.
- 7
Reserve half of the fish meat for the trout, spinach and tarragon pastry.
- 8
Place the remaining poached fish into a food processor with the creamed horseradish, double cream, butter, parsley and beaten egg. Blend until smooth.
- 9
Place the ramekins into a high-sided roasting tray.
- 10
Add enough boiling water to the tray to reach halfway up the sides of the ramekins.
- 11
Cover the tray with aluminium foil and carefully transfer to the oven.
- 12
Bake in the oven (it should still be set to 170C/325F/Gas 3) for 10-12 minutes, or until the mousseline has set.
- 13
For the trout, spinach and tarragon pastry, preheat the oven to 170C/325F/Gas 3.
- 14
Heat half of the butter in a saucepan over a low to medium heat. Add the flour and whisk until well combined.
- 15
Gradually whisk in the milk, a little at a time, until all of the milk has been incorporated into the mixture and the sauce is smooth and has thickened.
- 16
Add the tarragon and simmer gently for 4-5 minutes.
- 17
Season, to taste, with salt and freshly ground black pepper, then cover and set aside to cool.
- 18
When the sauce has cooled, stir in the cooked langoustines or prawns.
- 19
Meanwhile, heat the remaining butter in a pan over a medium heat. When the butter is foaming, add the spinach and stir until wilted.
- 20
Fold the other half of the pastry over the filling mixture and press down at the edges to seal, using your fingers or a fork.
- 21
Transfer to a baking sheet.
- 22
Score the top of the pastry parcel lightly using a sharp knife, then brush with the remaining beaten egg.
- 23
Transfer the pastry parcel to the oven and bake for 20-25 minutes, or until the pastry is risen and golden-brown.
- 24
Keep warm. (Keep the oven on.)
- 25
Place the trout in a roasting tray.
- 26
Drizzle over a splash of white wine and olive oil.
- 27
Cover the roasting tray with aluminium foil, then bake in the oven (it should still be set to 170C/325F/Gas 3)for 10-15 minutes, or until the trout is cooked through.
- 28
For the rhubarb compôte, heat the rhubarb, sugar, star anise and 1-2 tablespoons of water in a pan over a low heat.
- 29
Heat for 10-12 minutes, stirring regularly, or until the sugar has dissolved and the rhubarb has broken down to a purée.
- 30
Remove the star anise from the pan, then set aside (keep warm).
- 31
Meanwhile, for the watercress quenelles, bring a pan of salted water to the boil.
- 32
Add the watercress and Chinese cabbage and boil for 2-3 minutes, or until tender.
- 33
Drain well.
- 34
Blend the blanched watercress and cabbage, the pine nuts and olive oil in a food processor until the mixture is loose but well combined.
- 35
Season, to taste, with salt and freshly ground black pepper.
- 36
Add the lemon juice and a splash or two of chicken stock, as necessary, then blend again until the mixture is well combined but still retains some texture.
- 37
Transfer the mixture to a pan and heat gently over a low heat until warmed through. Keep warm until ready to serve.
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