Confit ocean trout with prawn scotch egg
Photography by Anthony Huckstep
CONFIT OCEAN TROUT WITH PEAS, PRAWN SCOTCH EGG, SMOKED POTATO PUREE, SOUR APPLE AND SEA ASPARAGUS
Confit ocean trout
130g portion ocean trout
500ml extra virgin olive oil
½ tsp coriander seeds
2 5cm strips lemon peel
6 parsley stalks
2 bay leaves
½ tsp white peppercorns
2 star anise
Toast all spices. Place all spices, herbs and peel in a saucepan and cover with oil. Bring to 60°C then place the fillet of ocean trout into the oil and cook at 60 degrees for eight minutes. Remove from oil and pat dry. Carefully slice into two pieces.
Prawn scotch egg
1 quail egg
30g King prawn meat
1 egg (+ milk, whisk together)
100g Panko breadcrumbs
Place quail egg into boiling water for two minutes. Remove and place into iced water until cold. Carefully remove the shell. Finely mince prawn meat with knife and wrap evenly around egg. Flour, egg wash and breadcrumb then deep fry until lightly golden. Season with celery salt.
Smoked potato puree
200g sebago potatoes (peeled and chopped)
70g Hickory smoking chips
Boil sebagoes until tender, pass through a mouli, cover and put in a warm place. Place Hickory chips on a heavy roasting tray. Place a cooking rack on top and place the cream and milk in a bowl sitting on the rack. Cover whole tray in tin foil and place over a hot heat for four minutes. Mix cream mixture with potatoes, season and keep it in a warm place ready for service.
6 spring onions
100ml white wine
200ml fish stock
2 bay leaves
6 sprigs thyme
2 cloves garlic
In a heavy based pan, lightly colour onions in a little oil, add garlic then herbs. De-glaze white wine and reduce by a third. Add fish stock and cover with cartouche. Simmer until tender.
1 Granny Smith apple (peeled and cut into batons)
120g cider vinegar
50g castor sugar
Place vinegar and sugar in a saucepan and bring to the simmer. Add apple batons and remove from heat.
Season skin and place on grease-proof paper and press between two heavy trays. Bake at 180°C for 5-10 minutes or until crispy
Peas and Samphire (sea asparagus)
20 grams fresh peas
A few sprigs of samphire
Blanch both separately in boiling water until tender. Drain.
1 bunch sorrel
Smash together in mortar and pestle.
Plate up each element as you see fit.