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Receta Hot Smoked Sea Trout And Cinnamon Cinders With White Wine L

Name: Hot Smoked Sea Trout And Cinnamon Cinders With White Wine L
Ingredients: 3 x 80 g fillet sea trout, pinned skin on; 2 Tbsp. Light soy sauce; 2 Tbsp. Caster sugar; 4 Tbsp. Chinese wine or possibly sake; 1 x Orange, juice and zest, finely shredded/diced; 1 x Lemon, juice and zest, finely shredded/diced; 2 x Star anise; 250 gm Brown sugar; 2 x Cinnamon sticks; 4 x Coriander seeds; 2 x Shallots, finely diced; 125 ml Dry white wine; 125 ml Quality fish stock; 1 x Bay leaf; 1 x Star anise; 150 gm Unsalted butter, chilled; 6 fl ounce Double cream; 2 x Parsley stalks; 2 Tbsp. White wine vinegar; 1 sm Bunc tarragon, minced; 6 x Peppercorns, crushed; 1 1/2 lb Maris Piper potatoes, peeled and quartered; 3 fl ounce Double cream Salt and pepper; 2 x Cloves garlic, crushed; 40 gm Unsalted butter Juice and zest of 1 lemon; 1 sm Bunc flat leaf parsley

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Ingredientes

3 x 80 g fillet sea trout, pinned skin on
2 Tbsp. Light soy sauce
2 Tbsp. Caster sugar
4 Tbsp. Chinese wine or possibly sake
1 x Orange, juice and zest, finely shredded/diced
1 x Lemon, juice and zest, finely shredded/diced
2 x Star anise
250 gm Brown sugar
2 x Cinnamon sticks
4 x Coriander seeds
2 x Shallots, finely diced
125 ml Dry white wine
125 ml Quality fish stock
1 x Bay leaf
1 x Star anise
150 gm Unsalted butter, chilled
6 fl ounce Double cream
2 x Parsley stalks
2 Tbsp. White wine vinegar
1 sm Bunc tarragon, minced
6 x Peppercorns, crushed
1 1/2 lb Maris Piper potatoes, peeled and quartered
3 fl ounce Double cream Salt and pepper
2 x Cloves garlic, crushed
40 gm Unsalted butter Juice and zest of 1 lemon
1 sm Bunc flat leaf parsley

Direcciones

Combine soy sauce, sugar, sake, zest and juice of 1 orange and lemon, in a bowl till well incorporated. Brush the mix all over the fish and leave for 6-8 min. Blend the orange and lemon peels, star anise, brown sugar and coriander seeds, break in the cinnamon stick.
Line the base of a roasting tin with several layers of foil, bringing it up and around the sides of the tin. Sprinkle the foil proportionately with the sugar and spice mix. Place a wire cooling rack over the tray, approximately 2-3 inches from the sugar mix. Place the fish on to the tray and cover securely with foil. Heat the sugar and orange mix and smoke the fish for 3-4 min only. Remove the fish and brush once more with soy and rice wine mix. Place in a preheated oven, approximately 170C and complete cooking.
White wine sauce: Place the wine, vinegar, stock, shallots, parsley stalk, peppercorns, bay leaf, star anise, into a thick based pan and simmer till only a Tbsp. of the liquid remains. Add in the cream, bring back to boil, turn off the heat and whisk in the chilled unsalted butter. Season to taste, strain into a clean water container, and add in the minced herbs.
Serve with the fish.
Gremolata scented mash: Boil the potatoes in salted water till cooked, drain off the water and replace the lid over the potatoes. Return the pan back to the heat and shake the pan vigorously to remove any excess liquid.
The potatoes should break and turn a snowy texture (take care not to brown). Remove from the pan and place into a ricer, do mash. Place the garlic and butter on a slow and gentle heat to heat and let the garlic infuse, add in the lemon zest and juice and finally the parsley. Carefully pour the butter mix into the potatoes, add in the double cream and mix well.