Wild sea trout and clear truffle butter ravioli

Posted by petra08 on August 23, 2018 · 14 Comments 

Some fish, like fruit and vegetables are seasonal. The sea trout is a delicious seasonal treat and I am lucky to be able to get some at my local fishmongers, Jenkins & Son.

I wanted minimal cooking, the fish itself it so delicious.

 

I read about clear edible discs and I knew I had to buy some. They are completely clear and melt when they get in contact with water. They arrived almost straight away and I thought I would try them with the sea trout. I wasn’t quite sure how to make them so I went out in the garden to get some inspiration. I had some rock samphire and sea kale that I picked earlier that day to use as well.

In the end I had quite a bounty with squash flowers, corn flowers, wild rocket flowers, a couple of marigolds and some wild fennel fronds.

 

 

After some deliberation, all on my own in the kitchen, I made two dishes. I also had a yellow courgette and some pumpkin and thought it would be nice in a tempura together with the squash flowers, the sea kale and the rock samphire.

 

 

 

The rock samphire has a distinct taste and it made delicious tempura.

 

The other dish I made was a broth with the wild sea trout. I bought cold water prawns and some scallops as well. Instead of a glass of wine with my cooking I quickly seared the scallops and ate them as I was cooking the rest of the food.

 

 

I peeled the prawns. Most of them had roe inside and I saved this and dehydrated it in the oven.

 

Dashi and Prawn Broth with Truffle Butter

preparation time 10 minutes

cooking time 30-40 minutes

serves 2

Ingredients

• 150 gr or 5.2 oz shell on prawns, peel and place the shells and heads in a pan
• 4 dl chicken stock (use fish stock or vegetable stock if you prefer)
• dashi, I used 1 sashet of granulated dashi
•  4dl water
• 1 heaped tsp of truffle butter

Bring all ingredients except the truffle butter to a boil and turn the heat down to simmer. The shells and heads of the prawns bring lots of flavour.

Simmer the broth until it is reduced to about half. Pass the broth through a sieve and keep it warm until you are ready to serve.

Just before serving add the truffle butter, you only need a little to get a lot of flavour.

 

I placed about half a tea spoon of truffle butter and edible flowers inside of the clear, edible discs.

 

 

I sealed the discs with a heat sealer.

I placed sliced sea trout in a deep plate with the prawns and steamed samphire before pouring over the hot broth.

 

 

This will only cook the sea trout mildly, if you prefer it cooked more pre cook the sea trout very lightly.

Add the clear ravioli, it will dissolve in the broth and add more flavour and last sprinkle over the dehydrated prawn roe and ganish with wild fennel fronds, dill would work well instead.

 

 

The dishes worked well together. My broth boiled a little too much and wasn’t as clear as I would have prefered but it tasted great.

I am bringing this to Angie’s Fiesta Friday as no week is the same without her lovely blogging party! Her co hosts this week are Iris, Iris and Honey and the lovely Mollie, The Frugal Hausfrau. Check out their blogs and get some brilliant recpies and come and join us for the party!

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Amuse bouche, Courgette, Fish & Seafood, Main course, Recipe, Side dish, Starter, Trout · Tagged with Courgette flower tempura, dashi, Dashi broth, Rock Samphire, Sea kale, Sea trout, Tempura, Wild sea trout