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Chalk Stream Trout Fillets, Chorizo, Peas, Grilled Little Gem & Pea Shoots Finished With Garden Pesto

15 February 2022

 

Garden Pesto 

Ingredients

 

  • 15g Bb - Parsley Flat
  • 8g Bb - Mint
  • 15g Bb - Basil Green
  • 5g Bb - Prep Garlic Peeled
  • Cornish Sea Salt 
  • 0.5g Everyday Favourites Whole Black Peppercorn
  • 20g Curtis Sunflower Seeds
  • 100ml Cold Pressed Rapeseed Oil 
  • 1pce Bb Lemons 
  • 40g Berkswell Cheese

Method 

  

1. In a blender add the herbs and pulse to blend.
2. Then add the garlic, salt, black pepper, toasted sunflower seeds and blend again until combined.
3. Drizzle in the oil and finish with the zest & juice from 1/2 lemon
4. Stir in the finely grated Berkswell cheese.

 

 

Chorizo & Pea Sauce

Ingredients

 

  • 30ml La Espanola Pure Olive Oil Glass
  • 40g Jersey Butter (Longley Farm)
  • 100g Shallot Banana
  • 100g Brindisa Mini Chorizo Dulce
  • 80ml White Wine
  • 140g Essential Cuisine Vegetable Stock Mix 800g
  • 180ml Double Cream.
  • 100g Bb - Potato Maris Piper
  • 100 Fresh Garden Peas In Pod X 500gm Ok1459s
  • 4g Bb - Chive
  • 5g Bb - Chervil 

 

Method

 

1. in a sauté pan add the oil and butter and heat.
2. Add the diced shallots and cook with out colour until softened.
3.then add the diced chorizo and sauté for 1-2 minutes.
4. Deglaze with White wine and then add the vegetable stock mix and reduce by a 1/4
5. Add the cream and bring to a simmer.
6. Add the diced cooked potatoes and the blanched peas.
7. Finish with chopped herbs and adjust the seasoning if needed.

 

 

Pan Fried Chalk Stream Trout

Ingredients

4pce Chalk Stream Trout Fillet Supreme

20ml La Espanola Pure Olive Oil Glass
40g Jersey Butter (Longley Farm)
Cornish Sea Salt 
1g Everyday Favourites Whole Black Peppercorn

700g Chorizo & Pea Sauce
1pce Bb - Fancy Lettuce Little Gem
80 Garden Pesto
20g Curtis Sunflower Seeds
20g Berkswell Cheese
20g Bb - Herb Pea Shoots
12ml Cold Pressed Rapeseed Oil
1pce Bb Lemons 

 

Method

1. In a frying pan add the oil and heat
2. Season the Chalk Stream Trout and cook skin side down until crispy, then baste with butter until cooked - Allow to rest
3. Warm the sauce and set to one side.
4. Chargrill the Little gem with a small amount of oil and keep warm.
5. Plate the Chalk Stream Trout with the chorizo & pea sauce - Serve with the little gem drizzled with garden pesto, toasted sunflower seeds, shavings of Berkswell cheese
6. Garnish with pea shoots tossed in oil and lemon juice.

 

 

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Unit 4 Laches Industrial Park, Laches Close, Four Ashes, Wolverhampton, WV10 7DZ

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
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