Compressed Scottish Rainbow Trout with Crispy Quinoa, Apple Remoulade & Tarragon

Seafood Scotland

Seafood Scotland

Standard Supplier 5th February 2018

Compressed Scottish Rainbow Trout with Crispy Quinoa, Apple Remoulade & Tarragon

​Recipe by Executive Chef Abraham Tan, Royal Plaza at Scotts, Singapore. Serves 6

Ingredients

  • Crispy Quinoa
  • 250g Quinoa
  • 1L Corn oil
  • To taste Salt
  • To taste Sugar
  • Spiced Apple Mousseline
  • 450g Green apple, peeled and cut into 5mm cubes
  • 350g Double cream
  • 100ml Chicken stock
  • 3 Shallots
  • 2 cloves Garlic, peeled and finely chopped
  • 20g Fresh ginger, peeled and cut into 2mm cubes
  • 3 tbsp Vegetable oil
  • 2 tbsp Curry powder
  • 50ml Apple juice
  • 10ml Japanese vinegar
  • To taste Salt and pepper
  • Compressed Scottish Rainbow Trout
  • 1kg Scottish Rainbow trout, skinned, filleted and cut into 1cm cubes
  • 160g Sea salt
  • 240g Sugar
  • 80g Shallots, chopped
  • 100g Fresh dill, chopped
  • 8g Orange zest
  • 400ml Fish stock
  • 5 Gelatine leaves, softened in cold water
  • Tarragon Oil
  • 70g Fresh tarragon
  • 300ml Vegetable stock
  • 25g Xantana, or xanthan gum
  • 450ml Rapeseed oil
  • Apple Remoulade
  • 200g Green apple
  • 4 tbsp Mayonnaise
  • 5g Fresh dill, chopped
  • To taste Salt and pepper

Method

​Crispy Quinoa​
1. Boil the quinoa in a vegetable stock until cooked.
Strain and dehydrate for 24 hours at 35°C.
2. Heat the corn oil to 180°C, then deep fry
quinoa until crispy. Strain and put in a bowl, season
with salt, pepper and sugar. Set aside.
​Spiced Apple Mousseline

1. Heat the oil in a saucepan and gently sweat the finely chopped shallots, garlic and ginger. Add curry powder.
2. Add the apple cubes and cover with the apple juice, stock and vinegar. Cook over a moderate heat until it softens. Once the apple is tender, add the curry powder.
3. Purée the mixture in a blender and stir in the cream. Finely sieve the creamy mixture and chill for 3 hours before use.
​Compressed Rainbow Trout
​1. Cure the cubed rainbow trout with salt and sugar for 1 hour.
2. Rinse the trout with ice water and pat dry with a paper towel.
3. Cover the fish with the chopped shallots, dill and orange zest. Season and set aside.
4. In the meantime, pour the fish stock into a saucepan and bring to the boil. Add in the gelatine and dissolve completely. Allow mixture
to cool.
5. Once cooled, fold the fish stock into the rainbow trout and set into a terrine mould. Refrigerate.
​Tarragon Oil
​1. Bring the vegetable stock to the boil and add the tarragon. Immediately move the saucepan to an ice bath to cool.
2. Once cool, blend the stock and strain.
3. Next, blend the strained solution with xantana and gradually add in rapeseed oil until the mixture thickens.
​Apple Remoulade
​1. Peel and finely julienne the green apple.
2. Mix with the mayonnaise and chopped dill and season with salt and pepper.

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