Chalkstream trout, parsley root purée, cucumber, horseradish

The Recipes / Fish

4 x 100g trout portions, skin off and pin-boned
4tbs duck fat
1 parsley root, peeled into long strips
1 cucumber
Baby watercress

Parsley root purée
500g parsley roots, peeled & diced
150ml double cream
100g butter Horseradish sauce
200ml skimmed milk
60g fresh horseradish, grated
Pinch lecithin

www.chewtonglen.com

Serves 4

A traditional taste of Hampshire, and a world away from the tiny trout found on restaurant plates of old, today’s fish is a fresh and delicious alternative to salmon. It is showcased perfectly in this recipe from Luke Matthews.

Fry the parsley root strips at 160°C till crisp and turn out onto draining paper. Peel the cucumber, scoop out into balls with a Parisian scoop, then vacuum pack with a pinch of salt.

To make the purée, cover the parsley roots with water, add some salt then boil till soft. Strain, then add cream and butter. Bring back to the boil and reduce by half. Blend in a processor to a smooth consistency, correcting the seasoning.

Bring the milk and horseradish to the boil. Remove from the heat and cover with clingfilm. Infuse for 15 minutes, then pass through a sieve and add the lecithin. Blend with a hand-held blender to aerate.

Set the water bath to 60°C. Vacuum pack the trout in single bags with a tablespoon of duck fat then cook in the water bath for ten minutes. If you do not have a water bath, warm the duck fat to 80°C in a pan, drop the trout in and cook for 6-8 minutes.

Warm the purée and set into the bottom of a bowl plate. Remove the trout from the bag, draining away the excess oil and place on top. Spoon over horseradish foam, then lay over a couple of the parsley crisps, three or four cucumber balls and the watercress.