Sea trout with summer vegetables
500g sea trout, very thinly sliced
14g mixed picked herb leaves (tarragon, chervil, dill and chives), kept separate
250ml white wine
200ml fish stock
200ml double cream
20g unsalted butter
Sea salt and black pepper
200g podded peas
500g podded broad beans
1 round lettuce, broken down into little leaves
2 punnets pea shoots
Take four sheets of greaseproof paper and lightly grease them with olive oil. Finely grate the lemon zest onto them using a very fine grater, and then scatter them with half of each of the herbs. Lay the sea trout slices on the greased paper and then leave them to chill in the fridge. For the summer vege-tables, bring a large pan of salted water to the boil and cook them until theyre tender (for about five minutes). Remove them from the water with a slotted spoon and refresh them in iced water.
Next, blanch the broad beans in the water for 30 seconds and refresh them in iced water. Leave them to cool for a couple of minutes, and then remove the bright green beans from their grey shells. Discard the shells.
For the sauce, put the white wine into a medium pan and boil to reduce it by half. Add the cream and again reduce the mixture by half. Preheat the oven to 200˚C/ 400˚F/Gas Mark 6. Place an upturned tray into the oven to heat up. Put the sauce on to heat in a small pan. Add the dill, peas and broad beans. At the same time, set 100ml water to heat with the butter in another small pan and bring to a simmer. Add a little salt.
As you place the fish into the oven on the pre-heated tray for 23 minutes, put the lettuce in the warm water and butter mixture and cook for two minutes.
To serve, invert the fish as you put it on the plate so that the herbs are on top. Pour the peas and broad beans in sauce over the fish and put the lettuce leaves to the side.
Dress the pea shoots and edible flowers with a little olive oil, lemon juice and salt, and then sprinkle these over everything, along with the remaining herbs.
800g beetroot pulp
Zest of 4 oranges and 4 lemons
200g coarse sea salt
100g caster sugar
50g cracked black pepper
1 bunch of dill
Mix the ingredients together. making sure the pulp is from from fresh, peeled beetroots juiced you just need the pulp. Put half underneath the trout and the rest on top. Place a weighted tray on the fish and leave for six hours in the marinade. Then, remove the marinade, lightly wash the fish and pat it dry, before slicing it thinly and serving with a little salad.