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.

Ingredients

  • 1 British brown trout
  • 1 lemon
  • 50 g sea salt
  • 100 g hickory chips
  • 1/2 cucumber
  • 700 ml vegetable stock
  • 100 ml white wine vinegar
  • 200 ml white wine
  • 2 tbsp sugar
  • 5 peppercorns
  • 5 fennel seeds
  • 200 g frozen peas
  • 10 asparagus spears
  • 100 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)