Ingredients

Ingredients For the mousseline of wild brown trout

• 500ml/17fl oz fish stock

• 1 carrot, peeled and finely chopped

• 1 celery stalk, finely chopped

• 1 onion, peeled and finely chopped

• 250ml/9fl oz dry white wine

• salt and freshly ground black pepper

• 2 hot-smoked trout fillets

• 2 smoked salmon fillets

• 1 tsp creamed horseradish (from a jar)

• 150ml/5fl oz double cream

• 3 tbsp unsalted butter, softened, plus extra for greasing

• 2 tsp chopped fresh parsley

• 1 free-range egg, beaten

For the trout, spinach and tarragon pastry

• 50g/2oz unsalted butter

• 1 tbsp plain flour, plus extra for dusting

• 250ml/9fl oz whole milk

• 1 tbsp chopped fresh tarragon leaves

• salt and freshly ground black pepper

• 500g/1lb 2oz cooked langoustines or prawns, heads removed, shells removed, de-veined

• 500g/1lb 2oz baby spinach leaves

• 1 x 250g/9oz pack ready-made puff pastry

• plain flour, for dusting

• poached trout and salmon meat (reserved from the mousseline, see above)

• 1 free-range egg, beaten, for egg wash

For the baked stuffed trout

• 4 whole brown trout, heads and tails removed, skin scored 3-4 times using a sharp knife

• salt and freshly ground black pepper

• 300g/10½oz cold butter, chopped into 12 pieces

• bunch mixed herbs, such as parsley, chives and tarragon

• splash white wine

• splash olive oil

For the rhubarb compôte

• 6 rhubarb stems, trimmed, roughly chopped

• 50-60g/2-2½oz soft brown sugar

• 1 star anise

• splash water

For the watercress quenelle

• 200g/7oz watercress leaves

• 1 Chinese cabbage, core removed, leaves shredded

• 50g/2oz pine nuts

• 2 tbsp extra virgin olive oil

• salt and freshly ground black pepper

• 2 tsp freshly squeezed lemon juice

• splash chicken stock

For the dill sauce

• 15g/½oz sugar

• 200ml/7fl oz red wine vinegar

• 80g/2¾oz Dijon mustard

• 400ml/14fl oz olive oil

• salt and freshly ground black pepper

• 2 tbsp chopped fresh dill

• 4 deep-fried fresh sage leaves, to serve

Description

Recipe Uses 500ml/17fl Oz Fish Stock, 1 Carrot, Peeled And Finely Chopped, 1 Celery Stalk, Finely Chopped, 1 Onion, Peeled And Finely Chopped,...

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