Smoked trout with pea purée, pickled cucumber, English asparagus and samphire
Cooking Time
Ingredients
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Ingredients
1 British brown trout
1 lemon
g sea salt
g hickory chips
1/2 cucumber
ml vegetable stock
ml white wine vinegar
ml white wine
2 tbsp sugar
5 peppercorns
5 fennel seeds
g frozen peas
10 asparagus spears
g samphire
pea shoots for garnish
salt to taste
1 tbsp white wine vinegar)
3 tbsp olive oil for the vinaigrette
1 tsp mustard)
1 tsp grain mustard)
Method
1
Step 1
Prepare the trout and portion into 100g supremes, zest the lemon and mix with the sea salt, then pack this into the trout. Leave in the fridge for 5 minutes. In a saucepan heat 200ml of vegetable stock, 2 tbsp sugar, 100ml white wine vinegar, 200ml wine, peppercorns and fennel seeds and bring to the boil. Peel and slice the cucumber into a 5cm thick barrel and remove the seeds, drop these into the pickle then take the pan off the heat. Slice the cucumber finely.
2
Step 2
Blanch the peas in boiling vegetable stock. After 3 minutes drain and blend with a little of stock and season to taste, pass through a chinois and cool over ice.
3
Step 3
Peel, blanch and refresh the asparagus for 3 minutes.
4
Step 4
Blanch the samphire.
5
Step 5
Make the vinaigrette by mixing the white wine vinegar with both mustards and then incorporating the olive oil, season.
6
Step 6
Hot smoke the trout for 5-6 minutes. Re-heat the purée, reheat the samphire and asparagus. Warm the cucumber slices up in a little pickling liquour. Begin to plate up, swipe the purée and make a nest of samphire, scatter the cucumber around, place the asparagus in a basket and drizzle the vinaigrette, then place the fish on top of the samphire.