Trout with smoked fish banga

Start preparing the shellfish oil, stock and trout the day before you intend to serve the dish. For the spiced shellfish peppercorn oil, begin by adding the shrimps to a bowl and covering generously with water. Set aside to soak for 6 hours

Now make the roasted fish bone stock. Preheat the oven to 170°C/gas mark 3.5

Place the mackerel bones in a deep roasting tray and roast in the oven for 1 hour. Remove from the tray and place in a large stock pot with the water. Bring to a simmer, skimming any scum that rises to the surface periodically, for 3–4 hours, until the stock is rich and has taken on the flavour of the bones. Strain the stock and chill overnight

Drain the dried shrimps and rinse very thoroughly. Dry well using kitchen paper. Mince the garlic, ginger and chilli to a very fine paste. Lightly toast the spices in a hot, dry pan, then grind, but not too finely

Heat the rapeseed oil to 160°C and add the shrimps, frying until nicely caramelised. Remove from the heat and add the minced vegetables and spices. Allow to cool to room temperature, then wrap the pan with cling film and infuse overnight

To prepare the trout, mix equal quantities of salt and sugar in a bowl and sprinkle over the fish. Cure for 30 minutes, then rinse very thoroughly for 10 minutes. Dry the fish very well, then place on a tray. Keep in the fridge uncovered overnight to dry the skin out

The next day, strain the shrimp and peppercorn oil through muslin and set aside

To make the banga bisque, add the butter to a large saucepan and place over a medium heat. Once the butter has melted, add the onions and cook gently over a low-medium heat until caramelised and very sweet. Add the finely sliced lemongrass, ginger and garlic to the pan and gently sweat down with the onions until everything is soft and translucent

Lightly toast the whole spices in a hot, dry pan until aromatic, then add to a spice grinder and blend to a powder. Add to the onion mixture, along with the remaining spices. Stir well, then mix in the tomato paste and chilli and cook out for 10 minutes

Deglaze the pan with the white wine and reduce by half. Pour over 1.75kg of the stock and simmer for 5 minutes over a low heat, then add the palm nut cream and the sliced smoked haddock. Bring to a simmer, then remove from the heat and leave to infuse for 1 hour

After this time, start blending the mixture in a high-power blender, filling the container halfway and blending the mixture for 3 minutes each time. Pass each batch through a chinois into a bowl, emptying any residual pulp into a separate bowl. Once all of the sauce has been blended and passed, place the leftover pulp into a bag made of double layers of muslin and squeeze out the remaining liquid. Season the bisque with smoked salt and lemon juice to taste, then chill in the fridge until ready to serve

For the citrus brown butter, melt the butter over a low heat in a deep pan, then increase the heat to medium to brown the butter. Once it has reached 180°C, remove from the heat and allow to cool to 60°C. Pour the butter through a chinois into a bowl, then stir in the remaining ingredients. Leave to infuse for 1 hour, then pass through a fine strainer

To serve, gently reheat the bisque over a low heat. Roast the trout, skin-side down, with a dash of oil in a hot pan until the skin is crispy. Remove and allow to rest, brushing generously with the citrus butter. Spoon some of the warmed bisque into a bowl and dress with the aromatic peppery greens. Glaze with the shellfish oil and serve