We would like to share with you a recipe from our autumn menu that has proved to be popular with our customers.
The recipe is for a sea trout fish starter that is served with pink lady apples, tarragon mascarpone, toasted walnuts, fennel and celery. Flavours that are reminiscent of a “Waldorf” salad.
This starter can all be prepared in advance to make it ideal for dinner parties where stove and oven space can be used instead for your other dishes.
The sea trout can also be substituted for a similar fish such as salmon that will work just as well.
Please note that the following recipe will serve 5 people.
Confit Sea Trout, Pink Lady Apple, Toasted Walnuts, Fennel
Confit sea trout
300g sea trout fillet (skin and pin bones removed)
1 stick lemongrass
5 black peppercorns
2 bay leaves
10 coriander seeds
500ml of rapeseed oil (you need enough oil so that it coats the fish completely)
75g mascarpone cheese
3g fresh tarragon
Caster sugar (enough to coat the walnuts)
1 pink lady apple
1 stick celery
½ bulb of fennel