Prepare the Dollaghan by de-boning the trout fillet, rinse under cold water and pat dry and leave to one side.
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Step 2
Mix the dry cure ingredients, together and rub onto the trout fillet, wrap tightly in cling film and leave to cure for up to two hours.
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Step 3
Add the brown crab to boiling salted water for 8-10 minutes or until cooked. Remove and refresh in cold water. Dissect the crab removing any crab meat and separating any waste.
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Step 4
To prepare the bouillabaisse, sweat off the chopped onion, fennel, leek, garlic and celery for 6-7 minutes. Add the brandy and sherry and reduce, add in the fish stock, crab shells and crab meat, bay leaf, star anise, and tomato paste and reduce for 2 hours.
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Step 5
Roast the tomatoes for 8-10 minutes, add to the bouillabaisse and reduce until a third of the liquid remains. Remove from the heat, purèe the mixture and pass through a fine sieve. When cool transfer into a plastic bottle and refrigerate until ready to serve.
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Step 6
To make the anchovy emulsion, beat the egg yolk with the white wine vinegar until slightly thickened. Pour in the rapeseed oil very slowly, continually whisking until an emulsion is formed.
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Step 7
Add the saffron, anchovies and smoked paprika and pulse in a blender until smooth. Pass through a fine sieve, transfer into a plastic bottle and chill.
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Step 8
Wash off the Dollaghan under cold water, and pat dry. Rub with a little oil, and sear with a blow torch fr 1-2 minutes to finish.
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Step 9
Portion the dollaghan. Present on a plate. Add some of the crab sauce, anchovy emulsion and herring roe then garnish with a sea purslane.