Food

Trout, blackcurrant and whey

trout,-blackcurrant-and-whey

1

To make the sauce, place the cream and whey in a pan, bring to the boil and reduce by almost half. Set to one side until ready to serve

  • 1l whey
  • 250ml of double cream

2

For the citronella oil, add the grapeseed oil and citronella to a Thermomix, blend for 5 minutes at 60°C then strain through a sieve lined with muslin cloth into a bowl set in an ice bath

3

For the blackcurrant purée, blend the blackcurrants in a blender until smooth, then pass through a sieve and set aside until ready to serve

4

To make the courgette salad, brunoise the courgette and mint and combine in a bowl. Dress the salad with olive oil and lemon juice and season with salt to taste

5

Preheat the oven to 170°C/gas mark 3. Meanwhile, toast the buckwheat kernels in a hot dry frying pan until they puff up like popcorn, then set aside

  • 200g of buckwheat

6

Rub the portions of trout in olive oil and salt and place in a baking dish. Roast in the oven for 5–8 minutes until just cooked and still slightly underdone in the centre

7

To serve, reheat the whey cream and divide into six individual bowls. Add a teaspoon of the citronella oil to split the sauce, then place a portion of the trout in the centre of the bowl with some of the courgette salad over the top. Add a few dots of the blackcurrant purée on the courgettes, sprinkle puffed buckwheat over the whole dish and garnish with foraged leaves and malva flowers.

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