Pan Fried Ullswater Trout with cauliflower and horseradish puree, tempura cauliflower and pickled cucumber.

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 11th April 2012
North West Young Chef of the Year

Pan Fried Ullswater Trout with cauliflower and horseradish puree, tempura cauliflower and pickled cucumber.

Starter cooked by Aimee Trelore during the 2012 Cumbria Heat of the North West Young Chef of the Year Competition.

Ingredients

  • 1 Ullswater Trout
  • Oil
  • Butter
  • Salt and pepper
  • Cauliflower
  • Horseradis
  • Milk
  • Cream
  • Onion
  • Garlic
  • Sparkling water
  • Self raising flower
  • Cucumber
  • Vinegar
  • Sugar

Method

Season the trout. Pan fry the trout skin side down in the oil finish with a little butter.
Boil the cauliflower onion and garlic in the milk and cream until soft. Grate a little horseradish in to give it a little kick. Blitz in the thermo mix until smooth. Pass through drum sieve. Season.
Make a batter from the water and flower. Deep fry the cauliflower coated in the batter till crisp. Season while hot.
Heat the vinegar and add the sugar. Stir till dissolved. When cool add the cucumber and pickle for 15 to 2 mins until softened.

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