• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, H, E
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 large ocean trout

  2. 3-4 bunches asparagus (3-4 asparagus spears per person)

  3. litre fish stock

  4. litre white wine

  5. 125 millilitres Noily Pratt

  6. 5 eschalots, finely diced

  7. bay leaf

  8. 5 white peppercorns

  9. 1 sprig thyme

  10. litre double cream

  11. Salt to taste

  12. Salt and pepper

  13. 250g salmon caviar

  14. 1 punnet baby chervil, picked

Instructions Jump to Ingredients ↑

  1. Fillet, skin, and pin bone the fish.

  2. Lay the fillets head to tail and place on top of each other skin side out.

  3. Using cling wrap tightly wrap the fillets together. Ensure the fish is wrapped at least 6-10 times.

  4. With a rubber band tie each end firmly.

  5. Place the rolls into a steamer set over a large pan of boiling water and steam between 3-5 mins depending on the size of the fish.

  6. Remove from the steamer and place in a fridge till completely cool, preferably overnight.

  7. Make the sauce crme, peel the asparagus and steam or blanch until tender but still crisp.

  8. Sauce crme Place stock, wine, Noily Pratt, eschalots, bay leaf, peppercorns and thyme into a heavy based pan and reduce by ¾; add the cream and bring to the boil. Season and turn off.

  9. This will keep in the fridge for 1 week.

  10. Leaving the wrap on, cut the roll into 180g steaks. Sear the top and the bottom of the roll and place in a 180C oven for 5 mins, remove it from the oven and rest it in a warm place for a further 5 minutes.

  11. Put a small ladle of sauce crme into the bottom of a bowl plate. Place 4 spears of asparagus in the centre of the sauce.

  12. Gently slip the plastic off the fish and balance it on the asparagus. Place a generous teaspoon full of salmon pearls on the fish and finish it with a few sprigs of chervil.


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