CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Seafood, Dairy |
Chinese |
Superchefs |
1 |
Servings |
INGREDIENTS
3 |
|
80 g fillet sea trout |
|
|
pinned skin on |
2 |
T |
Light soy sauce |
2 |
T |
Caster sugar |
4 |
T |
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 |
|
Dry white wine |
125 |
|
Quality fish stock |
1 |
|
Bay leaf |
1 |
|
Star anise |
150 |
g |
Unsalted butter, chilled |
6 |
|
Double cream |
2 |
|
Parsley stalks |
2 |
T |
White wine vinegar |
1 |
|
Bunc tarragon, chopped |
6 |
|
Peppercorns, crushed |
1 1/2 |
lb |
Maris Piper potatoes, peeled |
|
|
and |
|
|
quartered |
3 |
|
Double cream |
|
|
Salt and pepper |
2 |
|
Cloves garlic, crushed |
40 |
g |
Unsalted butter |
|
|
Juice and zest of 1 lemon |
1 |
|
Bunc flat leaf parsley |
1 |
|
c and complete cooking. |
INSTRUCTIONS
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 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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