Pan-fried Fjord Trout with white bean purée and garlic crisps

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This recipe sees beautiful pan-fried trout fillets paired with a creamy white bean purée and garlic crisps for a delicate seafood starter filled with heady flavour.

First published in 2016
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Fjord trout

White bean purée

Garlic crisps

To serve


To make the white bean purée, put the soaked butterbeans in a saucepan, cover with cold water and bring to the boil over a high heat, skimming off any foam that rises to the surface. Add the carrot, shallot and garlic, turn the heat down to a simmer, partially cover and cook for 40 minutes until tender
While the beans are cooking, make the garlic crisps. Heat enough sunflower oil to deep-fry the garlic to 160°C, or until a cube of bread browns in 45 seconds
  • sunflower oil, for deep-frying
Bring the milk to a gentle boil in a small saucepan, add the sliced garlic and blanch for 2–3 minutes until softened slightly but not breaking up. Remove and pat dry with kitchen paper, discarding the milk
Lightly dust the garlic in the flour, then drop a few slices at a time into the hot oil and fry for 2–3 minutes until golden brown and crisp. Drain on kitchen paper, season with salt and leave to one side
Peel the 8 whole garlic cloves and blanch in a small saucepan of boiling water for 4–8 minutes until softened. Drain then refresh in cold water. Pat dry with kitchen paper
Season the skin of the trout with salt and pepper. Heat a lidded, non-stick, frying pan over a high heat. Add the butter and olive oil, and when the butter is foaming, add the trout, skin-side down and cook for 3–5 minutes until the skin is crisp and golden
Turn the heat down to medium-low, add the blanched garlic cloves, partially cover with a lid and cook for 3–4 minutes. Remove the lid, turn the fish over and cook for a further 2–3 minutes until just cooked through
Meanwhile, strain the beans, reserving 3–4 tablespoons of the cooking liquid, then discard the carrot, shallot and garlic. Put the beans in a blender with 3 tablespoons of the reserved cooking liquor and blend to a smooth purée
Add the extra virgin olive oil and blend once more, adding the remaining cooking liquid if the purée is too thick. Season with salt and pepper to taste, then stir in the parsley, half the lime zest and all the lime juice
Serve the trout with the white bean purée and the buttery garlic and pan juices spooned over the top. Arrange the dandelion leaves, nigella sprouts and watercress around the plate, sprinkle with the garlic chips and the remaining lime zest and serve
  • 1/2 lime, juiced and finely zested
  • watercress
  • dandelion leaves
  • nigella seed sprouts
First published in 2016

An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

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