Pan Fried Chalkstream Trout with Leek Risotto, Watercress Emulsion and Crispy Leeks

This recipe has been supplied by Stephen Doyle, Head Chef at Winchester Hotel & Spa, who have achieved Food Allergy Aware Gold Certification.

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Pan Fried Chalkstream Trout with Leek  Risotto and Watercress Emulsion and Crispy Leeks

1. Trout fillet
2. Risotto base (recipe below)
3. Leeks
4. Water cress emulsion (recipe below)
5. Crispy leeks (recipe below)

 1.TROUT:

 Ingredients:

• Trout
• Oil

Method:

• Score the skin diagonally about 3-4 times (this stops the fish from curling in the pan
• Add a little oil in a pan on medium heat and when hot add in your fish carefully
• Cook till you see the flesh at the skin side start to change colour, turn over and take off the heat.
• It will cook the rest of the way with the residual heat of the pan. This will give you a slight opaque fish in the centre. If you prefer your fish cooked the whole way through, you can turn and leave on the heat for a couple of minutes and then take off.

 2.RISOTTO BASE

 Ingredients:

• 250g of risotto rice
• 25g dairy free spread
• 1 shallot (fine dice)
• 1 small leek (fine diced)
• 2 cloves of garlic (puree)
• Handful of Thyme (just leaves no stalks)
• 200ml white wine – check for sulphites!
• 1/2ltr veg stock

Method:

• To cook risotto in service, heat dairy spread and water in pan.
• Add risotto, when away, add leeks and seasoning if desired
• Sweat off shallot and leeks in a little oil
• Add garlic and thyme cook for 2 mins more
• Add risotto rice, fry for 2 mins
• Add white wine and cook until its almost gone
• Lower temperature to medium and add a couple of ladles of stock
• Stir every 2 mins until stock is almost gone
• Repeat this process until rice is almost cooked (80%)
• Chill on flat tray ASAP (unless you are going to serve straight away)

4.WATERCRESS EMULSION RECIPE

 Ingredients:

• 50g of watercress
• 100g oil Pinch of salt

Method:

• Blanch watercress in boiling water for about 30 seconds, refresh in ice water
• Squeeze out water and add to a blender with pinch of salt
• Blend on mid speed, add oil slowly
• Once all oil is added, continue blending for 2 mins
• Chill till needed

 5.CRISPY LEEKS

 Ingredients:

• ½ Leek (julienne cut-long thin cut)
• Corn flour 1 tablespoons
• Onion powder 1/2 tsp
• Pinch Salt n pepper

Method:

• Wash leeks , dry and cut
• Toss together with cornflour, onion powder and seasoning
• Fry in clean fryer till golden
• Shake oil off well
• Transfer to tray with j-cloths, salt them again
• Leave under very low grill for 5/10 mins
• Cool, then store in air sealed tub

Allergens in this dish indicated by the Box (es) Marked ‘x’