Unearthed selection
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Rainbow trout with beurre blanc and roast anya potatoes
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Hot-cross bun and butter pudding
Unearthed selection***
Rainbow trout with beurre blanc and roast anya potatoes
***
Hot-cross bun and butter pudding
- Catalan Cooking Sausages - moreish meaty pork sausages with a hint of fennel
- Fiery hot chilli olives - plump olives that are too hot for words
- Tarte flambée - smoky savoury tart
- Spanish potato omelette - just a tortilla...
- Sweet cherry peppers with ricotta - a perfect marriage of sweet and heat in a mouthful
I spent a couple of hours filleting 4 rainbow trout and came up with 6 good skinned portions to serve (and a couple of hunks of fish for me) which was a surprisingly pleasant way to spend a morning. Although if I'm going to cook fish more frequently I'm gonna have to get a proper filleting knife.Ingredients:
2 skinned fillets of rainbow trout per person
2oz seasoned flour
Fish stock*:
Bones and trimmings of fish
30z Shallots, thinly sliced
3oz Mushrooms, thinly sliced
8 peppercorns
*Fish stock recipe adapted from Sauces by Michel Roux
** Beurre blanc recipe adapted from Larousse Gastronomique
2 skinned fillets of rainbow trout per person
2oz seasoned flour
Fish stock*:
Bones and trimmings of fish
30z Shallots, thinly sliced
3oz Mushrooms, thinly sliced
8 peppercorns
Slice of lemon
Anya potatoes:
250g potatoes per person
Rosemary sprigs
Garlic cloves
Olive oil
Beurre blanc**:
2 shallots
2floz white wine vinegar
4floz fish stock
2oz butter, very cold small cubes
Method:
1. Use the trimmings fish to make a stock. Put all the fish in a large pan together with the mushrooms and shallots. Just cover with cold water and bring to the boil. Once the pan is boiling, lower the heat and add the lemon and peppercorns. Simmer gently for 25minutes. Strain and cool.
2. Par boil the potatoes whole until just tender. Half the potatoes on the diagonal and put in a roasting pan together with some rosemary and whole cloves of garlic. toss in olive oil. Roast at 200°C until crisp.
3. For the beurre blanc put all the ingredients in the pan except the butter and reduce by two-thirds.
4. Gently dust the fish in the flour and fry in olive oil and butter for about 1-2 minutes per side. Remove form the pan and allow to rest.
5. To finish the sauce, gently warm the liquid then take off the heat and beat in the butter until combined. This is probably best done as the fish is resting.
6. Serve two fillets of trout per person gently and nap the beurre blanc over the fish.
Hot-cross bun and butter pudding
Ingredients:
6 hot cross buns
Soft butter
Raspberry jam
160g caster sugar
4 eggs
500ml double cream
Vanilla pod
Demerara sugar
Method:
1. Whisk the caster sugar and eggs until fluffy and light yellow.
2. Put the vanilla seeds and pod into the cream and bring to the boil.
3. Pour the cream over the eggs, whisking then return to the pan and heat gently until thickened.
4. Cut each bun into three slices through the whole bun top to bottom i.e. each slice should look the same (this ensures that the top and bottoms of the buns are evenly distributed through the pudding)
5. Spread each slice with butter and jam and place, overlapping, in a buttered ovenproof dish.
6. Pour the custard over the sliced buns and allow to rest for at least 25mins, to allow the buns to absorb the liquid.
7. Bake in a bain-marie (the roasting tray should be a third filled with boiling water) at 160°C for 40mins.
8. Spinkle demerara sugar over the pudding and caramelise under a hot grill.
Anya potatoes:
250g potatoes per person
Rosemary sprigs
Garlic cloves
Olive oil
Beurre blanc**:
2 shallots
2floz white wine vinegar
4floz fish stock
2oz butter, very cold small cubes
Method:
1. Use the trimmings fish to make a stock. Put all the fish in a large pan together with the mushrooms and shallots. Just cover with cold water and bring to the boil. Once the pan is boiling, lower the heat and add the lemon and peppercorns. Simmer gently for 25minutes. Strain and cool.
2. Par boil the potatoes whole until just tender. Half the potatoes on the diagonal and put in a roasting pan together with some rosemary and whole cloves of garlic. toss in olive oil. Roast at 200°C until crisp.
3. For the beurre blanc put all the ingredients in the pan except the butter and reduce by two-thirds.
4. Gently dust the fish in the flour and fry in olive oil and butter for about 1-2 minutes per side. Remove form the pan and allow to rest.
5. To finish the sauce, gently warm the liquid then take off the heat and beat in the butter until combined. This is probably best done as the fish is resting.
6. Serve two fillets of trout per person gently and nap the beurre blanc over the fish.
Hot-cross bun and butter pudding
Ingredients:
6 hot cross buns
Soft butter
Raspberry jam
160g caster sugar
4 eggs
500ml double cream
Vanilla pod
Demerara sugar
Method:
1. Whisk the caster sugar and eggs until fluffy and light yellow.
2. Put the vanilla seeds and pod into the cream and bring to the boil.
3. Pour the cream over the eggs, whisking then return to the pan and heat gently until thickened.
4. Cut each bun into three slices through the whole bun top to bottom i.e. each slice should look the same (this ensures that the top and bottoms of the buns are evenly distributed through the pudding)
5. Spread each slice with butter and jam and place, overlapping, in a buttered ovenproof dish.
6. Pour the custard over the sliced buns and allow to rest for at least 25mins, to allow the buns to absorb the liquid.
7. Bake in a bain-marie (the roasting tray should be a third filled with boiling water) at 160°C for 40mins.
8. Spinkle demerara sugar over the pudding and caramelise under a hot grill.
*Fish stock recipe adapted from Sauces by Michel Roux
** Beurre blanc recipe adapted from Larousse Gastronomique
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