Name: Hot Smoked Sea Trout And Cinnamon Cinders with White Wine L
Ingredients: 3 80 g fillet sea trout; pinned skin on; 2 tb Light soy sauce; 2 tb Caster sugar; 4 tb Chinese wine or sake; 1 Orange; juice and zest,; ; finely; ; shredded/diced; 1 Lemon; juice and zest,; ; finely; ; shredded/diced; 2 Star anise; 250 g Brown sugar; 2 Cinnamon sticks; 4 Coriander seeds; 2 Shallots; finely diced; 125 ml Dry white wine; 125 ml Quality fish stock; 1 Bay leaf; 1 Star anise; 150 g Unsalted butter; chilled; 6 fl Double cream; 2 Parsley stalks; 2 tb White wine vinegar; 1 sm Bunc tarragon; chopped; 6 Peppercorns; crushed; 1 1/2 lb Maris Piper potatoes; peeled and; ; quartered; 3 fl Double cream; Salt and pepper; 2 Cloves garlic; crushed

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Dairy	Chinese	Superchefs	1	servings

INGREDIENTS

3		80 g fillet sea trout; pinned skin on
2	tb	Light soy sauce
2	tb	Caster sugar
4	tb	Chinese wine or sake
1		Orange; juice and zest,
		; finely
		; shredded/diced
1		Lemon; juice and zest,
		; finely
		; shredded/diced
2		Star anise
250	g	Brown sugar
2		Cinnamon sticks
4		Coriander seeds
2		Shallots; finely diced
125	ml	Dry white wine
125	ml	Quality fish stock
1		Bay leaf
1		Star anise
150	g	Unsalted butter; chilled
6	fl	Double cream
2		Parsley stalks
2	tb	White wine vinegar
1	sm	Bunc tarragon; chopped
6		Peppercorns; crushed
1 1/2	lb	Maris Piper potatoes; peeled and
		; quartered
3	fl	Double cream
		Salt and pepper
2		Cloves garlic; crushed
40	g	Unsalted butter
		Juice and zest of 1 lemon
1	sm	Bunc flat leaf parsley

INSTRUCTIONS

WHITE WINE SAUCE
GREMOLATA SCENTED MASH
Combine soy sauce, sugar, sake, zest and juice of 1 orange and lemon, in a
bowl until well incorporated. Brush the mix all over the fish and leave for
6-8 minutes. Blend the orange and lemon peels, star anise, brown sugar and
coriander seeds, break in the cinnamon stick.
Line the base of a roasting tin with several layers of foil, bringing it up
and around the sides of the tin. Sprinkle the foil evenly with the sugar
and spice mix. Place a wire cooling rack over the tray, approximately 2-3
inches from the sugar mix. Place the fish on to the tray and cover securely
with foil. Heat the sugar and orange mix and smoke the fish for 3-4 minutes
only. Remove the fish and brush once more with soy and rice wine mix. Place
in a preheated oven, approximately 170C and complete cooking.
White wine sauce: Place the wine, vinegar, stock, shallots, parsley stalk,
peppercorns, bay leaf, star anise, into a thick based pan and simmer until
only a tablespoon of the liquid remains. Add the cream, bring back to boil,
turn off the heat and whisk in the chilled unsalted butter. Season to
taste, strain into a clean water container, and add the chopped herbs.
Serve with the fish.
Gremolata scented mash: Boil the potatoes in salted water until cooked,
drain off the water and replace the lid over the potatoes. Return the pan
back to the heat and shake the pan vigorously to remove any excess liquid.
The potatoes should break and turn a snowy texture (take care not to
brown). Remove from the pan and place into a ricer, do mash. Place the
garlic and butter on a slow and gentle heat to melt and let the garlic
infuse, add the lemon zest and juice and finally the parsley. Carefully
pour the butter mixture into the potatoes, add the double cream and mix
well.
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