Trout, blackcurrant and whey

PT1H

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Ingredients

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Imperial

Whey sauce

  • 1l cheese whey
  • 250ml of double cream

Citronella oil

Blackcurrant purée

Courgette salad

Puffed buckwheat

  • 200g of buckwheat

Trout

To serve

1
To make the sauce, place the cream and whey in a pan, bring to the boil and reduce by almost half. Set to one side until ready to serve
  • 1l whey
  • 250ml of double cream
2
For the citronella oil, add the grapeseed oil and citronella to a Thermomix, blend for 5 minutes at 60°C then strain through a sieve lined with muslin cloth into a bowl set in an ice bath
3
For the blackcurrant purée, blend the blackcurrants in a blender until smooth, then pass through a sieve and set aside until ready to serve
4
To make the courgette salad, brunoise the courgette and mint and combine in a bowl. Dress the salad with olive oil and lemon juice and season with salt to taste
5
Preheat the oven to 170°C/gas mark 3. Meanwhile, toast the buckwheat kernels in a hot dry frying pan until they puff up like popcorn, then set aside
  • 200g of buckwheat
6
Rub the portions of trout in olive oil and salt and place in a baking dish. Roast in the oven for 5–8 minutes until just cooked and still slightly underdone in the centre
7
To serve, reheat the whey cream and divide into six individual bowls. Add a teaspoon of the citronella oil to split the sauce, then place a portion of the trout in the centre of the bowl with some of the courgette salad over the top. Add a few dots of the blackcurrant purée on the courgettes, sprinkle puffed buckwheat over the whole dish and garnish with foraged leaves and malva flowers.
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