|Banana shallots, peeled and diced
|Everyday Favourites salted butter
|White wine vinegar
|Italian gnocchi di patata
- 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.