Ballotine of River Esk Wild Sea Trout with Caper and Cucumber Ketchup, ‘Salad’ of Homegrown Herbs and Heritage Potato, and Brown Shrimp Fritters

Name: Ballotine of River Esk Wild Sea Trout with Caper and Cucumber Ketchup, ‘Salad’ of Homegrown Herbs and Heritage Potato, and Brown Shrimp Fritters
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Starter - Serves four
Ingredients: 2 leaves of gelatine, soaked; 50 g mixed chopped herbs; 150 g plain flour; 2 egg yolks; 40 g capers; 250 g new potatoes; 60 g unsalted butter; ½ cucumber, skinned and de-seeded; 100 g brown shrimp, peeled; a few cooked brown shrimp; fresh garden herbs; oil for deep-frying; 2 × 200 g sea trout fillets, skinned but pin-boned; 10 g mixed herbs, chopped; optional: a little soured cream and caviar; 1 tsp dill, chopped; 4 tbsp homemade or good quality proprietary mayonnaise; 60 ml milk; zest of one lemon; 4 tbsp crème fraîche

Preparation info

Starter - Serves
four

Difficulty
Complex
Ready in
30 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

POACHED SEA TROUT WITH CAPERS AND SHRIMPS, TOPPED WITH A LITTLE FLAVOURED CRÈME FRAÎCHE, IS PERFECT WHEN YOU ARE SITTING IN THE GARDEN WITH A GLASS OF CHABLIS, ENJOYING THE LAST OF THE SUMMER SUNSHINE. IT’S A GREAT DISH FOR LARGE PARTIES, AS THE TWO FILLETS ARE ‘STUCK’ TOGETHER AND POACHED, THEN SLICED THROUGH TO GIVE A NICE, ROUND CIRCLE, WHICH MAKES FOR GREAT PRESENTATION.

Ingredients

Starter
Summer

Ballotine of River Esk Wild Sea Trout with Caper and Cucumber Ketchup, ‘Salad’ of Homegrown Herbs and Heritage Potato, and Brown Shrimp Fritters

Ingredients

Method

Photos