Confit Trout with Nut Brown Butter Sabayon, Goat’s Cheese Mousse with Gingerbread, Leeks a La Greque and Pea Salsa

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 26th May 2015

Confit Trout with Nut Brown Butter Sabayon, Goat’s Cheese Mousse with Gingerbread, Leeks a La Greque and Pea Salsa

Starter cooked by Leo Deglane during the Cheshire Heat of the North West Young Chef Competition 2015

Ingredients

  • 1 Whole rainbow trout
  • 250ml Goose fat
  • 25grms Goats cheese
  • 25grms Butter
  • 1 Slice of gingerbread
  • 30grms Leeks
  • 20ml White wine vinegar
  • 6 Peppercorns
  • 1 Bayleaf
  • 1 Pinch of fennel seeds
  • 1 Pinch of coriander seeds
  • 5grms Caster sugar
  • 2 Egg yolks
  • 50grms Butter
  • 25grms Peas
  • 10grms Carrots
  • 10grms Red pepper
  • 1 Small shallot
  • Coriander
  • ½ Clove garlic
  • 20ml Rapeseed oil
  • ¼ Cucumber
  • Pea shoots
  • 1 Radish
  • Herb oil

Method

1. Fillet the trout and reserve 2 x 100grm portions.

2. Cream the butter and goat’s cheese together, season and pipe into moulds.

3. Heat the vinegar, sugar and the spices and pour over the leeks.

4. Finely dice the carrot, pepper and shallot, crush the garlic and chop the coriander and add to the peas with the rapeseed oil.

5. Heat the 50grms of butter and cook until it foams, strain through some muslin cloth.

6. Whisk the egg yolks and fold in the nut brown butter.

7. Cook the trout in the duck fat assuring it is still pink.

8. To serve place the leeks onto the plate top with the trout and the goats cheese, garnish with the salsa, cucumber, sabayon and herb oil.

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.