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

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Preparation info

  • Starter - Serves

    four

    • Difficulty

      Complex

    • Ready in

      30 min

Appears in

Loose Birds & Game

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

For the Ballotine

  • 2 × 200 g sea trout fillets, skinned but pin-boned
  • 2 leaves of gelatine, soaked
  • 50 g mixed chopped herbs
  • seasoning

    Method

    To Make the Ballotine

    Place the trout fillets, head-to-tail, next to each other, skinned side on a tray and season. Soak the gelatine leaves in a little cold water until soft, then lay over one of the trout fillets, and place the other trout fillet on top, so that both are still head to tail. Roll the combined fillets in the chopped herbs, then wrap in cling film, twisting the ends to make a sausage-like shape. Poach in boiling water for 15 minutes, remove from the water, then chill in fridge overnight.

    To Make the Potato Salad

    Cook the new potatoes in boiling, salted water for approximately 10 minutes. Once cooked, drain and allow to cool. When cool, cut the potatoes into 2cm dice and mix in the chopped herbs, crème fraîche, a little lemon zest and seasoning.

    To Make the Ketchup

    Place the cucumber and capers into a food processor and blitz to a purée. Add the dill, season and mix in mayonnaise to a ketchup consistency.

    For the fritters, first bring the milk to the boil, add the butter and allow to melt, then add the flour and mix to a thick paste. Continue mixing until the paste cools, then add the egg yolks and beat until the mixture leaves the sides of the pan. Add the shrimps and combine into the mixture. Chill for 1 hour, then roll into small balls approximately ½cm in diameter. Deep-fry the fritters for 2 minutes at 180°C, until golden brown. Drain and keep warm.