- 1 Rainbow Trout
- Pickled Fennel
- 1 Head of Fennel
- White Wine Vinegar
- Caster Sugar
- Fennel Seeds
- Pea Mousse
- Peas
- Mayonnaise
- Whipping Cream
- Gelatine
- Tomato Chutney
- Red Wine Vinegar
- 1 Cinnamon Stick
- 1 Star Anise
- 1 Cloves
- Pinch Fennel Seeds
- 2 Cardamom Pods
- 50grms Caster Sugar
- 1 Onions very Finely Chopped
- 2 Tomatoes into Concasse
- 1/2 Tablespoons Tomato Puree
- 1 Crushed Cloves Garlic.
- 1 Teaspoon Chopped Fresh Coriander
- Pea Salsa
- Fresh peas
- Carrot
- Shallot
- 1 tomato
- Olive Oil
- White wine vinegar
- Chives
Pan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa.
Pan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa.
Pan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa. Lovely starter cooked by Harri Williams from Carden Park near Chester during the 2012 Cheshire Heat of the North West Young Chef of the Year Competition held at South Cheshire College.
Ingredients
Method
1. Fillet the Trout and keep in the fridge until needed.
2. Heat the white wine vinegar with the caster sugar and fennel seeds and pour over the shaved fennel.
3. Make the pea mousse by cooking the peas and passing through a sieve then mix with the dissolved gelatine, mayonnaise and the semi whipped cream.
4. Reduce the red wine vinegar with the cinnamon, star anise, clove and cardamom. Finely chop the onion and crush the garlic. Concasse the tomatoes. When the red wine vinegar has reduced pass it and add the onion, garlic and tomato and stew down to a chutney consistency. When cooked add the fresh coriander
5. To make the pea salsa, cut the shallot, carrot, tomato, chives and chilli into brunoise. Shell the peas and add to the vegetables with a little olive oil and white wine vinegar
6. To Serve - Pan roast the trout fillet and place on the pickled fennel with a quenelle of pea mousse. Dress the plate with the pea salsa. Top the trout with the tomato chutney.
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