Wild sea trout

Curried mussels, white crab and seaweed

Preparation time: 30 minutes plus 30 minutes marinating time

Cooking time: 30 minutes

Serves 4

For the sea trout:

4 x 140g square cut portions of wild sea trout

75g table salt

25g caster sugar

Grated zest of 1 lemon

½ tablespoon extra virgin olive oil

1)Combine the salt, sugar and lemon

2)Rub the fish (both sides) with this mix and leave

3)After 30 minutes wash and then pat dry.

4)Place each portion of trout into a vac pac bag with 15ml extra virgin olive oil.

5)Place in the water bath at 45C for 9 minutes.

For the Curry bubbles:

50g unsalted butter

50g of pancetta fat

8 large shallots, peeled & sliced

6 cloves of garlic, peeled & sliced

4 sprigs of thyme, picked

6g Pacora masala spice mix

200g chicken stock

200g coconut juice

100ml double cream

Salt & pepper

Squeeze of lemon

Curry bubbles

1)Melt the butter and pancetta fat in a heavy based pan

2)Cook off the shallots, garlic and picked thyme, until caramelizing

3)Add the spice mix and lightly sauté for 2-3 minutes

4)Add the chicken stock and coconut juice and bring to the boil

5)Then addthe cream

6)When the onions are soft, pass and blitz until smooth

7)Season

8)Finish with a squeeze of lemon

9)Add to an espuma gun.

For the Mayonnaise

1 large egg yolk

2 teaspoons Dijon mustard

Pinch of salt

140g pomace oil

1 tablespoon white wine vinegar

A pinch a cayenne

Mayonnaise

1)Add the egg, mustard and salt to a mixer fitted with the whisk attachment.

2)While whisking slowly trickle in the oil until the mixture becomes thick and creamy.

3)Add white wine vinegar and cayenne pepper to taste.

For the Crab

1 large cooked crab claw

20g mayonnaise

1 tsp.lemon juice

1g finely chopped Chervil

Salt

Pepper

1)Crack the large crab clawopen and take out the white meat whilst checking for shell fragments

2)Add the mayonnaiseto the crab meat.

3)Then add the lemon and chervil and season to taste

For the Mussels

Splash of oil

100g mussels, cleaned

100g white wine

5ml soy sauce

4g Ultra-tex

Mussels

  1. Burn the mussels in flaming oil by heating a wok with a splash of oil and then added the mussels.
  2. Smoke it with a blow torch and then add the wine and cover with a lid.
  3. Cook for 2minutes until the mussels are open and then remove from the heat.
  4. Remove the mussels from their shells and reserve.
  5. Pass the stock and add the soy
  6. Add the ultra-tex to the passed liquid and whisk until thick and creamy over a gentle heat ( this now becomes the mussel gel)

Deep fried seaweed

Oil for deep fat frying

5gseaweed

Salt

Pepper

1. Heat the oil in a deep fat fryer until hot and reaches a temperature of 180C. Deep fry the seaweed until crispy, drain on kitchen paper and season with salt & pepper.

Pickle seaweed

3g Jasmine powdered tea

50g sugar

50g vinegar

5g seaweed

1. Place all the ingredients for the pickled seaweed into a saucepan, bring to the boil and then remove from the heat. Set to one side.

Diced potato

1 large rooster potato

Salt

1. Peel the potato, cut into dice and boil in salted water until tender.

For the potato ring

1 large rooster potato

Oil for deep fat frying

  1. Peel the potato
  2. Place the potato into a Japanese turning machine and make ‘potato string’
  3. Wrap a small piece ofparchment around one end of a rolling pin. Wrap around some of the potato string and deep fry at 180c for 3 minutes or until golden brown and crisp. Allow to cool for 30 seconds and then very carefully slide off the rolling pin. Allow to cool completely.

To plate

1)Add the diced potato with the picked mussels to the bottom of the bowl

2)Add a table spoon of the curry mixture onto them.

3)Dot the smoked mussel gel

4)Add the fish

5)Garnish with the 2 types of sea weed

6)And finish with the potato ring with the crab in the middle

7)Garnish with some thyme leaves