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