Date posted: 04/02/2024

ChalkStream trout with celeriac, gnocchi and pickled shallots

  • Serves 1
Votes: 0 Average: 0


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


  1. 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.
  2. 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.
  3. 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.
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