Trout and Scallop Cabbage, Broccoli and Pea Sauce

Paul Kitching

Paul Kitching

28th July 2016

Trout and Scallop Cabbage, Broccoli and Pea Sauce

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Trout and Scallop Cabbage, Broccoli and Pea Sauce recipe a try yourself? Serves one

Ingredients

  • Ingredients
  • 1 fillet of trout
  • 1 scallop
  • ¼ savoy cabbage, trimmed, cored and finely sliced
  • 2 cherry tomatoes
  • 2 hazelnuts
  • 6 florets of broccoli
  • 400ml of natural yoghurt
  • 500g frozen peas
  • 70ml cream
  • 70ml vegetable stock
  • Olive oil

Method

Method:
1. For the trout, remove the skin, cut the fillet in half depending on size and cook over a low heat with some olive oil until the fish becomes tender and soft.
2. Bake the scallop in the oven for 10 minutes at 80°C and finish over a low heat with some olive oil.
3. Confit the tomatoes in olive oil until they become soft but still holding their shape.
4. Cook two of the broccoli florets in salted water so they’re slightly soft all the way through.
5. Blend the remaining broccoli with the yoghurt until it’s smooth. Spread thinly on a piece of baking parchment and dry out in the oven at 50°C until it resembles a broccoli crisp.
6. Cook the peas in salted water, being careful not to discolour them. Place in a blender and blitz until smooth and pass through a fine sieve to ensure smoothness.
7. Finely slice the cabbage and blanch in salted water, finish on the hob in olive oil or butter.
Assembly:
1. Place a spoonful of the cabbage in the bottom of a bowl.
2. Place the scallop and trout on top of the cabbage with the tomato, broccoli crisp and hazelnuts on top.
3. Finish the sauce by heating the pea puree with cream and vegetable stock and serve the dish.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.