Grangewoods unlocking the stigma, fish for thought by Shauna Froydenlund

Shauna Froydenlund

Shauna Froydenlund

3rd October 2018
Shauna Froydenlund

Grangewoods unlocking the stigma, fish for thought by Shauna Froydenlund

Grangewoods unlocking the stigma, fish for thought by Shauna Froydenlund - this was Shauna's fish dish on Great British Menu.


  • For the turf smoked trout
  • 1x Whole sea trout
  • 10x Pieces of turf
  • 300g Rock salt
  • 300g Demerara sugar
  • 3x Lemons, zested
  • For the sorrel mayo and oil
  • 2x Bunches of sorrel
  • 700ml of Olivia olive oil (a blend of olive oil and sunflower oil)
  • 3x Whole Clarence Court eggs
  • 40g English mustard
  • 80ml White wine vinegar
  • ½ tbsp Xanthan gum
  • Water to let down
  • Fine salt to taste
  • 1x Lemon
  • For the potted trout
  • Trimmings of the cured and smoked trout
  • Bound with sorrel mayonnaise
  • Season with salt and pepper
  • For the mussel and dulse butter
  • 125g Butter
  • 2x Celery stick, sliced
  • 3x Banana Shallot
  • ½ bunch thyme
  • 3x Bay leaf
  • 10g Coriander seed
  • 1.5kg Cleaned Mussels, WASHED WELL
  • 375ml Nolly Prat
  • 1lt White wine
  • Donegal dulse
  • 5 Packets of unsalted butter
  • 250g Creme fraiche
  • SOSA Seaweed powder
  • SOSA Umami de mar
  • Sherry vinegar
  • For the sourdough crackers
  • Sourdough starter
  • Malden sea salt
  • SOSA seaweed powder
  • Malt vinegar powder (MSK)
  • For the crispy mussels
  • 20 mussels (from the sauce)
  • 40g Crisptex powder (MSK)
  • 60g Plain flour
  • Soda water (by eye)
  • Fine salt
  • Vinegar powder
  • For the charred scallions and chiffonade
  • 2x Bunches of scallions, washed.
  • - Wood sorrel
  • - 100g Jumbo Irish oats, toasted


For the turf smoked trout
1. Fillet the trout, remove the skin and portion both fillets into 4 strips.
2. Mix together the salt, sugar and lemon zest and spread generously over the trout.
Cling film and reserve in the fridge for 30 minutes.
3. Once cure time is finished, wash the fish and dry with a clean cloth,
4. Place the turf in a smoking tray, cover with another tray and place over the gas
burner. Leave to toast and smoke. Once smoking, cover the tray with muslin cloth
and lay the trout flat to smoke. Cover with tin foil and leave on a low heat to smoke
for about 10 minutes. Test the smokiness before removing from the tray.
5. Portion into small pieces and reserve the trimmings for the potted trout.
For the sorrel mayo and oil
Blend the sorrel with the oil until smooth, strain through muslin.
2. Add the whole eggs to the thermo along with the mustard and white wine vinegar.
Add the agar, water and blitz.
3. Slowly start incorporating the sorrel oil and blend until light and fluffy. Let down with
a little water if it gets too thick.
4. Adjust seasoning to taste with salt, mustard and white wine vinegar.
5. Reserve in a bottle in the fridge until required.
6. Reserve the remaining sorrel oil to garnish.
Sweat the vegetables, spices and herbs.
2. Cooked until the shallots are lightly caramelised.
3. Add the mussels and white wine, cover tightly with cling film, the aim is to prevent
any of the steam and flavour from escaping. Simmer for 10 minutes.
4. Remove from the heat and leave to stand for 20 minutes.
5. Strain the liquid and discard the aromatics - reserve 20 mussels for the crispy
6. Add the Nolly prat to the stock and begin to reduce.
7. Taste all the time and season, when flavour is strong and concentrated add ½ of the
butter and allow to melt, continue to reduced until desired consistency.
8. Remove from the heat and add a couple of hundred mls to a small pan, set the rest
over ice, whisking often.
9. Once cool add the remaining butter and creme fraiche.
10. Whip to consistency in the thermo
11. Season with seaweed powder, sherry vinegar, umami de mar and salt
Sourdough crackers
Spread the sourdough starter onto a silpat. Sprinkle with the Malden, seaweed
powder and vinegar powder.
Crisp in the oven on 170℃ for 8-10 minutes.
For the crispy mussels
Mix the dry ingredients together and slowly pour in the soda water until desired
consistency is reached.
Toss the mussels in the batter then deep fry in the fryer at 190℃ until golden and
crisp, season with the salt and vinegar powder.
For the charred scallions and chiffonade
Trim the green tips off the scallions and finely chiffonade, place in iced water and
leave until needed.
Cut the scallions at the ‘Y’ point and toss in sorrel oil and salt. Char on the solid top of the stove until dark colour is reached and they’ve softened slightly. Leave to gently cook in the mussel butter sauce until ready to plate up.

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