Trout and Scallop/Cabbage & Broccoli, Pea Sauce, by 21212 Chef Paul Kitching – Edinburgh

Trout and Scallop/Cabbage & Broccoli, Pea Sauce, by 21212 Chef Paul Kitching – Edinburgh

Ingredients – for one portion
Fresh trout
Scallop
Savoy cabbage (trimmed, cored and finally sliced)
Cherry tomatoes
Hazlenuts
Broccoli
Natural yoghurt
Frozen peas
Cream
Vegetable stock
Olive oil

Method:

For the trout:
Remove the skin and 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.

Pea Puree
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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