Recipes
Date posted: 04/02/2024
Ingredients
| Banana shallots, peeled and diced | 20g |
| Garlic, peeled | 5g |
| Everyday Favourites salted butter | 30g |
| Double cream | 50ml |
| Whole milk | 50ml |
| Celeriac, diced | 1/5 |
| Whole coriander | 2g |
| White wine vinegar | 50ml |
| Caster sugar | 10g |
| ChalkStream trout | 170g |
| Italian gnocchi di patata | 70g |
Method
- Lightly sweat the peeled and diced shallots/garlic. Place half the butter, cream, milk and diced celeriac in a pan. Add salt into the same pan, cover with a lid and bring to a slow cook. Cook until breaking down, strain, add the celeriac to a blender, blend adding liquid to a smooth puree.
- Pickled shallot - Add cracked coriander seed, vinegar, sugar, equal quantity of water to a pan and simmer then allow to cool. Peel and mandolin the shallots, drop them into the pickling liquid.
- Panfry/grill the trout, poach the gnocchi and get the remaining butter sizzling in a frying pan add the stained gnocchi and colour. Serve all together with the spinach parsley emulsion.