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Meat and poultry
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Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Cured sea trout with garden pea, nasturtium and langoustine dashi

by
Phil Fanning
Sea trout with garden pea, nasturtium and langoustine dashi

PT2H30M

PT3H

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Ingredients

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Metric

Imperial

Pasta

Trout marinade

Tortellini stuffing

Langoustine dashi

Pickled morels

Garnish

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Equipment

  • Food processor or blender
  • Pasta machine
  • Muslin cloth

Method

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1
To make the pasta, bring all of the ingredients together and knead well for 10 minutes. Place the dough in a bag and rest in the fridge for 30 minutes
2
Place the tarragon, sugar, salt and shiitakes in a food processor and blitz for 1-2 minutes
3
Rub the marinade into the fish and leave to cure for 1 hour. After 1 hour, wash the marinade off and pat dry
4
Portion the fish and reserve until ready to cook
5
To make the trout filling, blitz the frozen trout in a food processor to a fine powder. Scrape down the edges of the bowl, then add the egg white and continue to blitz until you have a smooth trout purée
6
Transfer this purée to a bowl over ice and fold the cream in without over-working. Add the salt and mix well. Place in the fridge for 10 minutes, then fold in the peas and chill
  • 150g of whipping cream
  • 100g of frozen peas
  • 7g of Maldon salt
7
To pickle the morels, bring all of the wet ingredients to a boil in a medium sized pan. Add the sugar and spices and stir to combine. Add the garlic, remove from the heat and leave to cool. Add the fresh herbs and mushrooms, seal in a vac pac bag and leave to sit for a couple of hours, or until ready to plate
8
To make the langoustine dashi, add the fish stock to a medium sized pan. Reduce by half over a medium heat and set aside until ready to use
  • 500g of fish stock
9
Drain the langoustine shells well and pan-fry in a medium pan in a little oil until they have dried and are starting to colour
10
Add the shallots and leeks to the crushed shells and cook for 5 minutes until the onions have softened
11
Add the sake and cook for a further minute until all of the alcohol has been burnt off
12
Add the stocks to a large pan over a medium heat and, 1/3 at a time, add the shells, stirring to combine. Add the kombu, shiitake, rice vinegar and soy, bring to a simmer and remove from the heat. Clairfy with egg white, pass through a muslin cloth and refresh with tarragon leaves. Set aside until ready to use
13
Remove the pasta from the fridge and roll flat with a rolling pin. Using a pasta machine, continue to progressively stretch and thin your pasta dough until it is as thin as a piece of paper
14
Using a 5 inch diameter metal cutter, cut circles out of the sheet of pasta. Remove the trout filling from the fridge and while still cold, add a tablespoon of the mousse to each round of pasta, being careful not to overfill the tortellini
15
Lightly dip your finger into water and run it along the edge of the round pasta shape to moisten the edges. Fold the dough over to form an inflated 'D' and then pull the edges together to form a crossed bow. Dust with flour and set aside on a baking tray dusted liberally with flour
16
Preheat the oven to 160°C/gas mark 3
17
Lightly dress the cured trout fillets in oil and place in the oven for 15-20 minutes, until lightly baked and flaking when touched
18
Bring a pan of salted water to the boil, reduce to a delicate simmer and carefully add the tortellini. Simmer for 2-3 minutes or until al dente. Carefully remove from the water and drain
19
When ready to plate, reheat the dashi at a simmer. Place the trout in the middle of the plate, add the tortellini and a pickled morel. Add a dash of warm dashi and finish with fresh peas, roe and nasturtium flowers
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Phil Fanning
Phil Fanning

Phil Fanning remains one of the brightest, most interesting chefs of the British food scene, creating beautiful, intricate plates of food at the magnificent Paris House in Woburn Abbey.

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