Trout, blackcurrant and whey
by
- Starter
- Challenging
- 6
- 60 minutes
PT1H
Fresh trout, lactic whey and tart blackcurrants come together in a cacophony of flavours and colours in this beautiful starter from Ana Roš. Be sure to use the best quality ingredients you can find to make the dish really sing.
Ingredients
Whey sauce
- 1l cheese whey
- 250ml of double cream
Citronella oil
- 1 bunch of citronella
- 400g of grapeseed oil
Blackcurrant purée
- 250g of blackcurrants
Courgette salad
- 3 courgettes
- 1 bunch of mint
- lemon juice
- olive oil
- salt
Puffed buckwheat
- 200g of buckwheat
Trout
- 6 American trout portions, each weighing 100–150g
- olive oil
To serve
- foraged leaves
- malva flowers
Equipment
- Thermomix
- Muslin cloth or a coffee filter
- Ice
Method
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
- 400g of grapeseed oil
- 1 bunch of citronella
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
- 250g of blackcurrants
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
- lemon juice
- 3 courgettes
- 1 bunch of mint
- olive oil
- salt
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
- olive oil
- 6 American trout portions, each weighing 100–150g
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.
- foraged leaves
- malva flowers
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Trout, blackcurrant and whey
