Pour some hot trout soup into a shot glass and put on the plate and garnish with a wedge of lemon.
- 25 g butter
- 1 onion (peeled and finely chopped)
- 1 potato (peeled and diced)
- 1 stick celery (sliced)
- 2 sprigs of thyme
- 450 ml chicken stock
- 115 ml cream
- 250 g smoked fillet of trout (broken up)
- for the smoked fish:
- 4 tblsp white wine vinegar
- 2 tblsp extra virgin olive oil
- 1 tsp highbank apple syrup
- 1 level teaspoon irish mustard
- 6 (50 g each) fillets of smoked trout
- 0.5 cucumber (peeled)
- for the unsmoked trout:
- 6 x 50g fillets of trout
- 10 g seasoned flour
- 1 tblsp sunflower oil
- 25 g butter
- 1 lime
- salt and black pepper
- First make the soup. Sauté the onions in butter until they are soft and translucent. Add the potatoes, celery and thyme and continue to simmer for about 5-10 minutes and then pour in the chicken stock and the cream and bring to just under the boil and simmer for about 10-15 minutes. Stir in the smoked fish and simmer until all the flavours infuse. Remove the thyme and pour the soup into a food processor and blend until smooth.
- Next make the marinade for the cucumber. Place the vinegar, oil, apple syrup and mustard in a bowl and whisk until it emulsifies. Slice the cucumber very thingy (use a mandolin for this if you have one) and coat the cucumber with the dressing and leave to marinate in the fridge.
- Lastly dust the fillets of unsmoked trout in the flour and pan fry in butter and sunflower oil over a high heat. Cook both sides quickly until golden and then remove form the heat and drain on some kitchen paper. Squeeze a little lime juice over the trout.
- To serve, place the cooked trout on the plate. Put some cucumber pickle alongside with a piece of cold unsmoked trout on top. Pour some hot trout soup into a shot glass and put on the plate and garnish with a wedge of lemon.
More by John Murray:
- Braised Lamb's Kidneys with a Wholegrain Mustard Sauce
- Tandoori-Style Roast Chicken with Grilled Vegetables and Cumin Potatoes
- Rhubarb and Ginger Crumble