Messing About In The River - my fish course for Great British Menu 2017

Ally McGrath

Ally McGrath

31st May 2017

Messing About In The River - my fish course for Great British Menu 2017

Messing About In The River - my fish course for Great British Menu 2017

Ingredients

  • For the trout:
  • 2 rainbow trout
  • 1 batch fish brine
  • For the smoked trout:
  • 115g smoked trout (preferably from a large smoked sea trout)
  • 100g pasteurised egg white
  • 45g extra virgin rapeseed oil
  • For the green tomato jelly:
  • 1kg very ripe green tomatoes
  • 20g flat leaf parsley
  • 10g salt
  • 5g garlic
  • To finish (jelly)
  • 300g liquid
  • 2 leaves bronze gelatine
  • For the dill sponge:
  • 100g dill
  • 100g flat leaf parsley
  • 5 eggs
  • 40g isomalt
  • 40g flour
  • 2g salt
  • 1g baking powder
  • 2 isi chargers
  • For the apple pebble:
  • 200g apple juice, fresh and passed
  • 90g icing sugar
  • 25g powdered egg white
  • 3.5g squid ink
  • 1.5g xanthan gum
  • For the cucumber:
  • 200g white wine vinegar
  • 100g caster sugar
  • 1tsp yellow mustard seeds
  • 1 cucumber
  • For the lemon gel:
  • 250g lemon juice
  • 250g stock syrup
  • 5.5g agar agar
  • To finish:
  • Sea fennel, blanch for 20 seconds
  • Green gooseberry
  • Dill
  • Salmon roe, keta caviar

Method

For the trout:
Fillet and pin bone the trout. Brine the fish for 15 minutes, then wash off. Vacuum pack and cook in a water bath at 40°c for 7 minutes. Refresh in iced water.
For the smoked trout:
Place the egg and the trout in a blender and blitz till smooth, slowly add the oil, season to taste.
For the green tomato jelly:
Place all the ingredients in the thermomix and blitz. Pour into a muslin lined chinois over a jug and tie the top. Hang in the fridge. Once all the liquid has drained measure out the required amount. Soften the gelatine in cold water. Take a small amount of tomato water and dissolve the gelatine, now add to the rest of the tomato water, place in a tub and place in the fridge to set.
For the dill sponge:
Blanch the dill and parsley for 30 seconds in boiling water, refresh in iced water. Place all the ingredients, except the chargers, in the thermomix and blitz till smooth. Pour into a cream whipper and charge twice. Leave in the fridge for 30 minutes. Discharge small amount into a microwavable tub and cook for 60-90 seconds on full. Allow to cool on a rack.
For the apple pebble:
Put all the ingredients into a bowl and blitz together with a hand blender. Whisk up on a machine until it resembles meringue. Pipe out onto silicon paper to desired size, very small pebble and shape and dehydrate at 70c for 14 hours. Once out store in an airtight tub with a silica pack.
For the cucumber:
Mix together the vinegar, sugar and mustard seeds in a pot and bring to the boil. Cool quickly. Peel the cucumber and slice to desired thickness, very thin, lightly salt, and dip into pickle just before serving
Dry on a j cloth.
For the lemon gel:
Mix all the ingredients and bring to the boil for 2 minutes. Cool quickly, once set blitz in the thermomix. Just one drop on plate.

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