650g dry Desirée potato purée - Freshly cooked & WARM!
135g unsalted butter
190g plain flour, sifted
3 whole eggs
3 egg yolks
pinch Cayenne pepper
½ teaspoon smoked paprika
SALT & GROUND WHITE PEPPER
3 kg Ocean Trout fillets
½ bun Chive
½ bun Chervil
½ bun Parsley
1. Smoke Ocean Trout for 1hour 40 minutes at 155°C (220°F)
2. Shred Ocean Trout once cooked
3. Boil 700g of peeled Desirée potatoes in salted water until soft.
4. Drain well then pass through a food mill or mouli.
5. Place 650g of dry mash in a large bowl and keep in a warm place, covered
Make choux pastry:
1. Bring water, butter and spices to the boil in a heavy based pan over medium heat
2. Remove from the heat and add all the flour at once.
3. Stir briskly with a wooden spoon until the flour and liquid are evenly combined.
4. Lower the heat & return the pan over it, beating continuously cook out the mixture for a minute, until you have a coherent mass that comes away easily from the sides of the pan.
5. Remove from the heat, place in mixing bowl and beat with the paddle until cool, for about 5 minutes.
6. Beat in eggs and yolks one at a time, allowing each egg to be incorporated before adding the next. The mixture should be smooth & glossy
7. Mix choux paste with the mash, ocean trout and herbs. Combine well, season with salt & pepper.
8. Form into 40g quenelles then, flour, egg wash & crumb them.
9. Chill until ready to use.
Serve with pineapple salsa
1.5litres Cold Water
250g Brown Onions
300ml Malt Vinegar
300ml White wine vinegar
1 tspn Mixed pickling spices (clove, allspice, cinnamon sticks)
25g Plain Flour
1 tblspn Mustard Powder
½ tblspn Tumeric powder
2 tsp Ground Ginger
300 g diced pineapple, poached and cooled
1. Dissolve salt in cold water in a large mixing bowl.
2. Cut vegetables into even sized pieces & place them in the brine above for 24 hours. (Except Cornichons). Keep them submerged in the brine by placing a plate on top of the vegetables.
3. After 24 hours drain the vegetables but do not rinse.
4. Make the spice vinegar: Place spices and both vinegars in a stainless steel pan and bring to a simmer. Reduce by half, then strain & set aside.
5. Make a paste with the flour, mustard powder, tumeric, ground ginger and a little of the spice vinegar. Gradually add the remaining vinegar to the paste whisking all the time, to prevent lumps, making sure the mixture is smooth.
6. Place in a stainless steel pan & stir over a low heat until it is coating consistency.
7. Add the vegetables to the simmering sauce & stir until coated.
8. Remove from the heat & allow it to cool.
9. Fold through pineapple