Head Chef Jenny Flynn at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for the May episode of Food at Faithlegg. Jenny had a recipe for Cured Goatsbridge Trout with a Wild Garlic Emulsion.
Cured Goatsbridge Trout with a Wild Garlic Emulsion
Serves 4 people as a starter
For this cured trout dish, you will need:
- 2 trout fillets, the fresher the better (keep the skin on but pin boned)
- 75g coarse sea salt
- 75g sugar
- Zest of 1 lemon
- 2 sprigs dill, chopped
- 1tsp crushed juniper berries
- 1tsp pink peppercorns
- Handful of radishes – thinly slice for the garnish.
- Splash of Faithlegg gin (or another gin or vodka)
Method:
- In a large bowl, mix the cure, combine the salt, sugar, lemon zest, dill, juniper and pepper
- Place the fish flesh side up on a tray, rub with the gin, ensuring to get all the fish covered. This starts the curing process.
- Cover with the curing mix and place in a dish, wrap with clingfilm or baking paper and refrigerate for 12- 18 hours.
- Check that the flesh is firmer; if so, wash off the cure under cold water and pat dry.
- Your trout is ready to be sliced; I use the trim of the fish as a fish tartar for canapes!
Wild garlic emulsion
Wild garlic is a seasonal treat, try and use it before it comes into flower, so the flavour of the leaves are as strong as possible.
You will need:
- 150ml rapeseed oil
- 1 fresh range egg yolk
- 1tsp Dijon mustard
- 1tsp apple cider vinegar
- 100g Wild garlic ( a good handful! )
- ½ tsp of lemon juice
Method:
*I blanch the wild garlic as I forge it so as to avoid any nasties! But it also gives it the bright green colour.
- In a large pot of boiling salted water, briefly blanch the wild garlic for 10seconds, then refresh in an ice bath, squeeze dry and place in a tea towel to remove any remaining water.
- In a blender, add the egg yolk, mustard and cider vinegar.
- Emulsify, this will take about 2-3 mins, it will thicken, and when this happens, start adding the oil slowly (if it begins to look like it has cracked, stop adding the oil, add a drop of boiling water and keep blending until it comes back, it works!)
- When all the oil is in, add the wild garlic and blend until smooth.
- Taste and add seasoning, and add a touch of lemon juice to finish.
To serve, arrange thinly sliced trout on a plate and sprinkle with radish slices, berries and herbs.
Jenny’s tip – This recipe can be adapted to any green leafy herb like parsley, dill, mint or tarragon, whatever is in season in your garden, so you can use it.
This will last in the fridge the same as a mayonnaise for about two weeks once it’s kept refrigerated.
Enjoy!
Jenny
