Hot smoked sea trout and cinnamon cinders with white wine l
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 80 g fillet sea trout; pinned skin on | |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | Caster sugar |
| 4 | tablespoons | Chinese wine or sake |
| 1 | Orange; juice and zest, | |
| ; finely | ||
| ; shredded/diced | ||
| 1 | Lemon; juice and zest, | |
| ; finely | ||
| ; shredded/diced | ||
| 2 | Star anise | |
| 250 | grams | Brown sugar |
| 2 | Cinnamon sticks | |
| 4 | Coriander seeds | |
| 2 | Shallots; finely diced | |
| 125 | millilitres | Dry white wine |
| 125 | millilitres | Quality fish stock |
| 1 | Bay leaf | |
| 1 | Star anise | |
| 150 | grams | Unsalted butter; chilled |
| 6 | fluid ounce | Double cream |
| 2 | Parsley stalks | |
| 2 | tablespoons | White wine vinegar |
| 1 | small | Bunc tarragon; chopped |
| 6 | Peppercorns; crushed | |
| 1½ | pounds | Maris Piper potatoes; peeled and |
| ; quartered | ||
| 3 | fluid ounce | Double cream |
| Salt and pepper | ||
| 2 | Cloves garlic; crushed | |
| 40 | grams | Unsalted butter |
| Juice and zest of 1 lemon | ||
| 1 | small | Bunc flat leaf parsley |
Directions
WHITE WINE SAUCE
GREMOLATA SCENTED MASH
Combine soy sauce, sugar, sake, zest and juice of 1 orange and lemon, in a bowl until well incorporated. Brush the mix all over the fish and leave for 6-8 minutes. Blend the orange and lemon peels, star anise, brown sugar and coriander seeds, break in the cinnamon stick.
Line the base of a roasting tin with several layers of foil, bringing it up and around the sides of the tin. Sprinkle the foil evenly with the sugar and spice mix. Place a wire cooling rack over the tray, approximately 2-3 inches from the sugar mix. Place the fish on to the tray and cover securely with foil. Heat the sugar and orange mix and smoke the fish for 3-4 minutes only. Remove the fish and brush once more with soy and rice wine mix. Place in a preheated oven, approximately 170C and complete cooking.
White wine sauce: Place the wine, vinegar, stock, shallots, parsley stalk, peppercorns, bay leaf, star anise, into a thick based pan and simmer until only a tablespoon of the liquid remains. Add the cream, bring back to boil, turn off the heat and whisk in the chilled unsalted butter. Season to taste, strain into a clean water container, and add the chopped herbs.
Serve with the fish.
Gremolata scented mash: Boil the potatoes in salted water until cooked, drain off the water and replace the lid over the potatoes. Return the pan back to the heat and shake the pan vigorously to remove any excess liquid.
The potatoes should break and turn a snowy texture (take care not to brown). Remove from the pan and place into a ricer, do mash. Place the garlic and butter on a slow and gentle heat to melt and let the garlic infuse, add the lemon zest and juice and finally the parsley. Carefully pour the butter mixture into the potatoes, add the double cream and mix well.
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