Savoury Profiteroles with Smoked Trout and Goat’s Yoghurt

Savoury Profiteroles with Smoked Trout and Goat’s Yoghurt

Step 1

Preheat the oven to 220°C/425°F/Gas Mark 7. Combine the water and butter in a saucepan and bring tot he boil. Take off the heat and add the flour and fish spice, stirring immediately.

Step 2

Place the saucepan on a low hear and keep stirring until there is a white film on the bottom of the saucepan and the dough is a compact ball.

Step 3

Again, remove from the heat and slowly add the beaten egg while blending with a hand mixer. Once the eggs are fully combined the mixture should drop slowly from a wooden spoon (return to the heat if the mixture is still too wet). Finally add a small pinch of baking powder and mix well to combine. Spoon the dough into a piping baf and pipe onto a baking tray (makes 12 large or 24 small profiteroles). Bake on the middle shelf for 15 minutes (for small profiteroles) or 40 minutes (for larger ones). Once out of the oven, cut open with a sharp toothed knife and allow to cool.

Step 4

For the filling, combine the horseradish and chives with the yoghurt and mix well then add the trout pieces. Fill the bottom part of the profiteroles with the trout mixture and replace the top to enclose. You can garnish with some chopped chives and Goatsbridge Trout Caviar.

 

Dr. Anne Merriman’s Fish Pie

Dr. Anne Merriman’s Fish Pie

Step 1

Preheat the oven to 180°C/350°F/ Gas Mark 4. Cut the fish fillets into small pieces and set aside. Place cooking oil in a pan and put on a medium heat and add the onions and garlic; fry gently until soft, around six to eight minutes. Next, add the tomato and green pepper and fry until softened.

Step 2

Add the fish and season with salt, pepper and curry powder. Simmer on low heat for ten minutes. Add a splash of water if the mixture is too dry.

Step 3

Place the mixture into an over-proof dish and cover with mashed potato. Brush with beaten egg and bake in the hot oven for around 30 minutes until brown.

Delish canapes

Poached Trout with Caviar, Baby Beets and Saffron Mayo

Poached Trout with Caviar, Baby Beets and Saffron Mayo

Step 1

Check the trout fillets for bones and remove if necessary. Half fill a large pot with water, add the sliced lemon and cover. Bring to the boil, add the fillets and poach gently until the trout is cooked, approximately eight minutes. When the fish is cooked, transfer to a chopping board and remove the skin; check again for bones and flake the flesh into a bowl. Next, add the lime zest and juice, the dill and the nutmeg; mix well and season to taste.

Step 2

Place a sheet of cling film on a flat work surface. Place the mixture on the cling film and roll for each end until it resembles a sausage shape. Transfer to the fridge and chill for 24 hours.

Step 3

Next, place the saffron threads in 100ml/3.5fl oz of warm water and allow to infuse (this releases the colour) for several minutes. Add the saffron water to the mayonnaise then stir in the mustard, the zest and juice of the lemon and season with salt and pepper. Refrigerate until required.

Step 4

Wash and trim the beetroot, taking care not to bruise the skin, leaving half an inch of stalk and root attached. Place the baby beetroot in boiling salted water and boil for approximately 30 minutes. Once tender, strain and refresh in cold water, then peel and season with salt and pepper.

Step 5

Divide the beetroot between four plates and drizzle with the mayo. Slice the trout sausage into eight slices and arrange around the beetroot. Top each slice of trout with half a teaspoon of trout caviar. Enjoy!

Smoked Trout with Poached Eggs and Hollandaise Sauce

Smoked Trout with Poached Eggs and Hollandaise Sauce

Step 1

First make your hollandiase sauce. Very slowly melt the butter in a pot over a low heat. Once fully melted, pour off the golden butter fat into a separate saucepan leaving the milky proteins behind. Keep the melted butter warm while you heat a pot of water until simmering. Place the egg yolks, a pinch of salt, and vinegar in a bowl (large enough to fit over the pot of water) and whisk together until combined. Place on top of the simmering water and continue to whisk until the yolks thicken ( this should take three to five minutes). Take off the heat and add the melted butter, in a slow trickle, while whisking continuously. The sauce will gradually become thick and creamy. Finish with a squeeze of lemon. Cover and keep warm while you poach your eggs.

Step 2

Bring a small saucepan of water to the boil. Reduce the heat and swirl the water with a whisk. Crack one egg into a small bowl and gently slide into the whirlpool of water; quickly repeat with the remaining three eggs (at this stage the water should be bubbling very gently). Cook for approximately three minutes.

Step 3

To serve, divide the cold smoked trout between two warm plates of buttered toast. Top each pile of trout with two poached eggs and spoon over the hollandaise sauce. Garnish with some thinly sliced fennel if you wish and season with cracked black pepper.

Moroccan Fishy Sharing Plate

Moroccan Fishy Sharing Plate

Step 1

Lightly blend the first ingredients of the bon bons together to a firm consistency. Put a little olive oil on the palms of your hands to keep the mixture from sticking, and roll into balls – six large or twelve small. Spread the caviar on a plate and roll the balls to coat them in it – pressing it in. (The cool caviar pops in your mouth as you then hit the spiced trout mix.)

Step 2

For the crab quenelles, combine the crab with the mayonnaise and a squeeze of lemon juice. If using, add either the crushed peppercorns or a splash of sweet chilli sauce. Using two teaspoons, fashion the crab mixture into quenelle shape. Keep a bowl of very hot water to the side to refresh the teaspoons each time.

Step 3

Combine the mayonnaise, caviar and harissa paste. Blanch one packet of sweet sprouting cauliflower spears in boiling water for two minutes and cool immediately in ice-cold water. This keeps them crisp for dipping in the caviar mayo. You can replace the cauliflower with asparagus or any crudité-style vegetable if you like.

Step 4

To assemble the sharing plate, arrange the cauliflower around the plate, sitting the caviar bon bons and crab quenelles at intervals around the plate. Dot with mango cubes and serve the mayonnaise in the middle in a little dish. Serve with grilled pitta bread.

Tempura Trout Rolled in Nori Seaweed – with wasabi aioli

Tempura Trout Rolled in Nori Seaweed – with wasabi aioli

Step 1

Make the omelettes by gently whisking the eggs with the sweet chilli sauce then sprinkle in the spring onion. Season with salt and pepper. Place a small pan over a medium heat; lightly oil the pan and add a knob of butter. Pour on a quarter of the egg mixture and roll around the pan to coat. Shake the pan occasionally until the egg is just set. Repeat with the remaining egg to make four omelettes aside to cool.

Step 2

Wrap each fillet of seasoned trout in an omelette, trimming off any excess, then wrap tightly in a sheet of Nori seaweed. Next, combine all ingredients for the aioli until well blended and set aside.

Step 3

For the tempura batter, thoroughly combine all of the dry ingredients; next add the cold soda water a little at a time and whisk gently to make a light batter. This batter should coat your finger. Dip each trout roll in the tempura batter and fry at 180°C for three and a half minutes until crispy. Remove and drain well on kitchen paper. Cut each roll into three even pieces. To serve, if using pickled cucumber, place some on each plate and swipe across a teaspoon of wasabi aioli. Finally place three pieces of trout per plate.

Baby Beetroot and Hot Smoked Trout Salad

Baby Beetroot and Hot Smoked Trout Salad

Step 1

Heat a splash of oil in a large frying pan over a medium heat.  Once hot, add the asparagus and cook for eight to ten minutes, turning occasionally, then set aside. Meanwhile, place a dry frying pan over a medium high heat and when the pan feels hot add the pine nuts. Toast, tossing frequently, until they release a nutty aroma; watch carefully as they can burn quickly.

Step 2

Arrange the lettuce on a serving platter. Drain the baby beetroot and pat dry. Cut into thin slices and divide between the lettuce leaves. Top with the hot smoked trout.

Step 3

Using a food processor, pulse the feta cheese for ten seconds until crumbled. Add the crème fraîche and pulse again until light in texture. Dollop the whipped feta liberally onto the trout, scatter the pine nuts over the feta and place an asparagus spear on top.

Goatsbridge Smoked Trout and Potato Gratin

Goatsbridge Smoked Trout and Potato Gratin

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a pot of water to the boil then add the sliced potatoes. Simmer for approximately seven minutes until parboiled. Strain, then spread half the potatoes in a layer, slightly over-lapping, at the bottom of a greased ovenproof dish (standard lasagne dish will do).

Step 2

Layer the slices of cold smoked trout over the potatoes. Season with pepper (no salt as the smoked trout is salty enough). Sprinkle fennel seeds and tarragon on top. Layer the second half of the sliced potatoes over the fish.

Step 3

Pour the cream over the whole dish. Sprinkle a generous amount of cheddar cheese on top and freshly grate over the Parmesan cheese. Cover the dish with tinfoil and bake in the oven for approximately 45 minutes. Take the tinfoil off after 20 minutes to let the cheese brown. Allow to cool slightly before serving.

Flaked trout salad

Trout and Spelt Berry Salad

Trout and Spelt Berry Salad

Step 1

Soak the spelt berries overnight in water. Drain, rinse and simmer for one hour or until cooked (soft with a pleasantly chewy bite). Drain and allow to cool before placing in a large salad bowl.

Step 2

In a large hot pan over a medium heat, gently soften the cubed fennel in several tablespoons of olive oil. Once soft and lightly browned, remove the fennel from the oil and drain on kitchen paper. Add the fish fillets flesh side down and cook for a minute before turning to cook skin side down for 4-5 minutes or until the skin is crispy and the flesh almost cooked through. Once the fish is cooked, allow to cool slightly skin-side down on some kitchen paper.

Step 3

Meanwhile prepare the other elements of the salad. Finely slice the shallots and place in a small bowl with vinegar to soften. Rinse the samphire and steam for 3-4 minutes or until lightly cooked. Cool in cold water and set aside. To segment the grapefruit, run a sharp knife around the inside  of each half and to loosen each segment before scooping out with a spoon and into a large salad bowl with the spelt.

Step 4

Remove the shallot from the vinegar and toss into the salad bowl with the fennel cubes. Mix the remaining vinegar with two parts olive oil into a dressing, add the finely chopped dill, season with sea salt and crushed pink peppercorns and sharpen with lemon juice to taste. Dress the salad lightly with some of the dressing, reserving at least half of it.

Step 5

Top the salad with the cooked samphire, watercress and parsley leaves. Flake the trout flesh into the salad. You can chop the crisped skin into the salad also if you like. Serve with the remaining dressing on the side.