Sea trout with scallop tortellini, Tenderstem® broccoli & scallop velouté
2 hours preparation
1 hour 30 minutes plus 1 hour of resting - cooking
In this delicious Graham Campbell recipe, sea trout is served with a creamy scallop velouté, scallop tortellini and vibrant Tenderstem® broccoli
- 4 sea trout fillets - each weighing 150g
- 150g Flour
- 1 Egg
- 2 Egg yolks
- 2g Squid ink
- 40g Scallop
- 40g Double cream
- 100g Scallop roe
- 100ml White wine
- 300ml Double cream
- 1g Lecithin
- 12 Tenderstem® stems
- To make the squid ink pasta, blend all of the ingredients together in a food processor and roll into a ball. Wrap in cling film and leave in fridge to rest for 1 hour.
- For the filling, place the scallops and cream in a food processor and pulse until blended and thick. Season to taste with salt and transfer to a piping bag.
- Using a pasta machine, roll out the pasta to its thinnest setting. Cut out 4 discs of the pasta using a round 9.5cm diameter cutter.
- Pipe the mousse in the middle of each disc. Lightly brush one side of the disc with water and fold the pasta over the filling, smoothing it down to remove any air pockets. Fold the corners around the edges to create tortellini.
- Bring a pan of salted water on the hob, bring to the boil and blanch the tortellini for 1 minute. Refresh in iced water and set aside until needed.
- For the scallop velouté, place a frying pan on the stove to get hot. Place the scallop roes in the pan to release the juices then add the white wine and reduce by half.
- Add the cream, bring to the boil and simmer for 5 minutes. Remove from the heat, season with salt and leave to infuse for 10 minutes. Pass through a fine chinos and set aside.
- Preheat the oven to 180°C/gas mark 4. Bring a pan of salted water to the boil.
- Sear the sea trout skin-side down in a hot oven-proof frying pan until the skin is crispy. Transfer the pan to the oven for approximately 3 minutes to finish cooking through.
- Place the tortellini in boiling water for 3 minutes and add the broccoli with 1 minute to go. Drain and season with salt.
- Warm the velouté in a small pan, add the lecithin and blend until foamy with a stick blender.
- To serve, place the fish on the plate with a tortellini to one site. Spoon over the scallop velouté foam, add the Tenderstem broccoli and serve.
Recipe courtesy of www.greatbritishchefs.com
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.