Downloads.bbc.co.uk
Wild sea trout
Curried mussels, white crab and seaweed
[pic]
Preparation time: 30 minutes plus 30 minutes marinating time
Cooking time: 30 minutes
Serves 4
For the sea trout:
4 x 140g square cut portions of wild sea trout
75g table salt
25g caster sugar
Grated zest of 1 lemon
½ tablespoon extra virgin olive oil
1) Combine the salt, sugar and lemon
2) Rub the fish (both sides) with this mix and leave
3) After 30 minutes wash and then pat dry.
4) Place each portion of trout into a vac pac bag with 15ml extra virgin olive oil.
5) Place in the water bath at 45C for 9 minutes.
For the Curry bubbles:
50g unsalted butter
50g of pancetta fat
8 large shallots, peeled & sliced
6 cloves of garlic, peeled & sliced
4 sprigs of thyme, picked
6g Pacora masala spice mix
200g chicken stock
200g coconut juice
100ml double cream
Salt & pepper
Squeeze of lemon
Curry bubbles
1) Melt the butter and pancetta fat in a heavy based pan
2) Cook off the shallots, garlic and picked thyme, until caramelizing
3) Add the spice mix and lightly sauté for 2-3 minutes
4) Add the chicken stock and coconut juice and bring to the boil
5) Then add the cream
6) When the onions are soft, pass and blitz until smooth
7) Season
8) Finish with a squeeze of lemon
9) Add to an espuma gun.
For the Mayonnaise
1 large egg yolk
2 teaspoons Dijon mustard
Pinch of salt
140g pomace oil
1 tablespoon white wine vinegar
A pinch a cayenne
Mayonnaise
1) Add the egg, mustard and salt to a mixer fitted with the whisk attachment.
2) While whisking slowly trickle in the oil until the mixture becomes thick and creamy.
3) Add white wine vinegar and cayenne pepper to taste.
For the Crab
1 large cooked crab claw
20g mayonnaise
1 tsp. lemon juice
1g finely chopped Chervil
Salt
Pepper
1) Crack the large crab claw open and take out the white meat whilst checking for shell fragments
2) Add the mayonnaise to the crab meat.
3) Then add the lemon and chervil and season to taste
For the Mussels
Splash of oil
100g mussels, cleaned
100g white wine
5ml soy sauce
4g Ultra-tex
Mussels
1. Burn the mussels in flaming oil by heating a wok with a splash of oil and then added the mussels.
2. Smoke it with a blow torch and then add the wine and cover with a lid.
3. Cook for 2minutes until the mussels are open and then remove from the heat.
4. Remove the mussels from their shells and reserve.
5. Pass the stock and add the soy
6. Add the ultra-tex to the passed liquid and whisk until thick and creamy over a gentle heat ( this now becomes the mussel gel)
Deep fried seaweed
Oil for deep fat frying
5g seaweed
Salt
Pepper
1. Heat the oil in a deep fat fryer until hot and reaches a temperature of 180C. Deep fry the seaweed until crispy, drain on kitchen paper and season with salt & pepper.
Pickle seaweed
3g Jasmine powdered tea
50g sugar
50g vinegar
5g seaweed
1. Place all the ingredients for the pickled seaweed into a saucepan, bring to the boil and then remove from the heat. Set to one side.
Diced potato
1 large rooster potato
Salt
1. Peel the potato, cut into dice and boil in salted water until tender.
For the potato ring
1 large rooster potato
Oil for deep fat frying
1. Peel the potato
2. Place the potato into a Japanese turning machine and make ‘potato string’
3. Wrap a small piece of parchment around one end of a rolling pin. Wrap around some of the potato string and deep fry at 180c for 3 minutes or until golden brown and crisp. Allow to cool for 30 seconds and then very carefully slide off the rolling pin. Allow to cool completely.
To plate
1) Add the diced potato with the picked mussels to the bottom of the bowl
2) Add a table spoon of the curry mixture onto them.
3) Dot the smoked mussel gel
4) Add the fish
5) Garnish with the 2 types of sea weed
6) And finish with the potato ring with the crab in the middle
7) Garnish with some thyme leaves
................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.