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Smoked trout with pea purée, pickled cucumber, English asparagus and samphire

By Danny Hoang, former winner of Young Master Chef of the Year

Method

  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. 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. Peel, blanch and refresh the asparagus for 3 minutes.
  4. Blanch the samphire.
  5. Make the vinaigrette by mixing the white wine vinegar with both mustards and then incorporating the olive oil, season.
  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.