Cured Sea Trout Recipe - Great British Chefs

Sea trout with garden pea, nasturtium and langoustine dashi

Main
challenging
4
2 hours 30 minutes, plus 3 hours resting for pickled morels

PT2H30M

PT3H

Phil Fanning's exciting seafood recipe is a feast of the senses, celebrating several key cuisines, ingredients and techniques. Sea trout is both lightly cured and served in Italian tortellini, while there is Japanese influence in the form of the langoustine dashi and the dried shiitake marinade.

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Ingredients

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Metric

Imperial

Pasta

250g of 00 flour
150g of egg yolk
15g of milk
13g of olive oil
1g of ground sea salt

Trout marinade

2 bunches of fresh tarragon
200g of caster sugar
200g of grey salt
50g of dried shiitake mushrooms
500g of sea trout, skinless

Tortellini stuffing

88g of sea trout, frozen
7g of maldon salt
15g of egg white
150g of whipping cream
100g of frozen peas

Langoustine dashi

500g of langoustine shells, washed and crushed
500g of fish stock
100g of white chicken stock
50g of leek, washed and sliced
150g of banana shallot, sliced
70g of sake
1 kombu, sheet
25g of shiitake mushrooms
1 dash of soy sauce, to taste
1 bunch of fresh tarragon, to refresh
rice vinegar, dash
egg white, to clarify

Pickled morels

30g of garlic, peeled
500 morels
600g of white wine
340g of white balsamic vinegar
900ml of ice cold water
40g of kombu
150g of caster sugar
10g of black peppercorns
24g of fresh thyme
8g of fresh tarragon
8 bay leaves

Garnish

1 handful of nasturtium flowers and leaves
1 handful of fresh peas
trout roe, to garnish

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Food processor or blender
Pasta machine
Muslin cloth

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

250g of 00 flour
150g of egg yolk
15g of milk
13g of olive oil
1g of ground sea salt

Place the tarragon, sugar, salt and shiitakes in a food processor and blitz for 1-2 minutes

2 bunches of fresh tarragon
200g of caster sugar
50g of dried shiitake mushrooms
200g of grey salt

Rub the marinade into the fish and leave to cure for 1 hour. After 1 hour, wash the marinade off and pat dry

500g of sea trout, skinless

Portion the fish and reserve until ready to cook

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

88g of sea trout, frozen
15g of egg white

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

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

600g of white wine
340g of white balsamic vinegar
900ml of ice cold water
10g of black peppercorns
24g of fresh thyme
8 bay leaves
8g of fresh tarragon
40g of kombu
500 morels
150g of caster sugar
30g of garlic, peeled

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

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

500g of langoustine shells, washed and crushed

Add the shallots and leeks to the crushed shells and cook for 5 minutes until the onions have softened

50g of leek, washed and sliced
150g of banana shallot, sliced

Add the sake and cook for a further minute until all of the alcohol has been burnt off

70g of sake

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

100g of white chicken stock
1 kombu, sheet
25g of shiitake mushrooms
1 dash of soy sauce, to taste
rice vinegar, dash
1 bunch of fresh tarragon, to refresh
egg white, to clarify

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

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

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

Preheat the oven to 160°C/gas mark 3

Lightly dress the cured trout fillets in oil and place in the oven for 15-20 minutes, until lightly baked and flaking when touched

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

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