Cured sea trout with garden pea, nasturtium and langoustine dashi
by
- Main
- Challenging
- 4
- 2 hours 30 minutes
PT2H30M
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.
Ingredients
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
Equipment
- Food processor or blender
- Pasta machine
- Muslin cloth
Method
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
- 250g of 00 flour
- 150g of egg yolk
- 15g of milk
- 13g of olive oil
- 1g of ground sea salt
2
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
3
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
4
Portion the fish and reserve until ready to cook
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
- 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
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
- 500g of langoustine shells , washed and crushed
10
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
11
Add the sake and cook for a further minute until all of the alcohol has been burnt off
- 70g of sake
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
- 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
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
- 1 handful of nasturtium flowers and leaves
- 1 handful of fresh peas
- trout roe, to garnish
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Cured sea trout with garden pea, nasturtium and langoustine dashi
