Tornade of Rainbow Trout in Herbes de Provence , Spring Pea Velouté , Wild Salad
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Preparation time : 10 minutes Cooking time : 30 minutes Serves : 4
• 2 x rainbow trout , filleted , skinned and pin-boned
• 2 tsp Herbes de Provence
• sea salt flakes and freshlyground black pepper
• 2 Tbsp unsalted butter
• 1 brown onion , very finely diced
• 2 cloves garlic , minced
• ¼ tsp bay leaf powder
• 1½ Tbsp plain flour
• 1 cup dry white wine
• 1 cup chicken stock
• 2 cups fresh peas
• 1 bunch parsley leaves
• 1 bunch tarragon
• 200g double cream
• 2 cup mixed wild salad leaves ( dandelions , mallow , nasturtiums , flatweed )
1 Sprinkle the trout fillets with Herbes de Provence and season with salt and pepper . Sandwich as pairs , then wrap very tightly in cling film .
2 Sauté the onion , garlic and bay leaf in a medium saucepan for 5 minutes , until softened . Add the flour and cook briefly , then add the wine , whisking constantly and simmer for 3 minutes . Add the stock and peas , then cook for 4 minutes . Chill in an ice bath .
3 Transfer to a blender with the herbs and purée until very smooth , fold in the cream . Season with salt .
4 Steam the trout parcels for 8 minutes , until just firm . Unwrap and slice into four discs , then serve with the pea velouté and salad .