Ingredients
- 1 fillet fresh trout
- 1 Scallop
- 1/4 Savoy cabbage trimmed, cored and finally sliced
- 2 cherry tomatoes
- 2 hazlenuts
- 6 florets Broccoli
- 400ml natural yoghurt
- 500g frozen peas
- 1/8 pint cream
- 1/8 pint vegetable stock
- 1 tbsp olive oil
Servings:
Instructions
- Method:
- For the trout, remove the skin, cut the fillet in half depending on size and cook over a low heat with some olive oil until the fish becomes tender and soft.
- Bake the scallop in the oven for 10 minutes at 80°C and finish over a low heat with some olive oil.
- Confit the tomatoes in olive oil until they become soft but still holding their shape.
- Cook two of the broccoli florets in salted water so that they are slightly soft all the way through.
- With the remaining broccoli blend with yoghurt until it becomes smooth, spread out thinly on a piece of baking parchment and dry out in the oven at 50°C.
- Cook the peas in salted water being careful not to discolour them. Place in blender and blend until smooth, pass through a fine sieve to ensure smoothness.
- Finely slice the cabbage and blanch in salted water, finish in olive oil or butter.
- Assembly:
- Place a spoonful of the cabbage in the bottom of a bowl.
- Place the scallop and trout on top of the cabbage with the tomato, broccoli crisp and hazelnuts on top.
- Finish the sauce by heating the pea puree with cream and vegetable stock and serve the dish.
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