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.