As the cold and unpredictable winter drags on and the ingredients that land on our doorsteps at this time of year have all seemingly lost their appeal [we’ve being cooking with them for what seems a life time], Spring is almost on top of us and almost every chef is penning the menus for the new season.
“I’m feeling that the MCR dining scene will be better than ever!”
Menu costing, supplier sourcing, researching, tasting and loads of food excitement as so many ingredients are now available to play with – asparagus, globe artichokes, jersey royals, rhubarb, lamb and sea trout.
It’s exciting times for us chefs as we try and out-do our last years efforts. I’m expecting some very bold statements this year, with all the new openings and chefs coming to town, I’m feeling that the MCR dining scene will be better than ever!
This week’s recipe is one for sea trout. A few readers have asked if I have a classic recipe to fall back on – a trusted friend if you will!
Well, every chef has a go-to dish with certain ingredients, maybe with a slightly different presentation or the addition of a slight ingredient change perhaps. Mine is a Sea Trout and citrus dish. This can be a really simple starter or a main course and dazzling in presentation.
You could probably smash this out in about 15 minutes to be honest, so, you’ll need the following …
- 4x 65g or 140g Organic sea trout [your local fishmonger is the best place to get this]
- 1x orange
- 1x blood orange
- 100g x creme fraiche
- A pinch of finely sliced chives
- A pinchg each of salt and pepper
- A small salad mix, micro salads are ideal but any will do.
For the lemon vinaigrette:
- 1x lemon
- 1x egg yolk
- 200ml x virgin rapeseed oil or a light olive oil mixed with vegetable oil (50/50)
- Pinch x icing sugar
Ok, first make the dressing. Zest the lemon and squeeze the juice into a mixing bowl with the egg yolk, then, whisk the mix lightly and very gradually add the oil (you’re almost making mayonnaise as we’re using the egg yolk to strengthen the vinaigrette a little)
The vinaigrette should be quite sharp to taste so we need to add the icing sugar a little at a time to take the edge off it. Pass the mix through a strainer to take the zest out and you should have a zingy, velvety smooth lemon vinaigrette.
Next, peel the oranges and carefully segment them into a bowl, keeping the excess juices. When the orange segments are all removed, squeeze the pulp of all its’ juice into the bowl.
Mix the creme fraiche with the chives, season and we’re ready to cook.
Pan fry the trout fillets in a medium to hot oiled pan until the opaque colour has risen 3/4 of the way up the fish, turn the fillets over and take off the heat. They can rest for a couple of minutes before serving while we bring everything else together.
Place 2 segments of each orange on the plates, scoop the creme fraiche and place the trout on top of the oranges. You can garnish with the salad you’ve chosen and drizzle on the vinaigrette.
And that’s that. I like to serve mine with a little croute for some texture but that’s it in its simplest form.
All this week, we are going to be testing burgers! Not for horses! But for full flavour behaviour! I may give my recipe away next week but we’ll see. Tell me what burgers you’re into, what makes your burger heaven? I also would like to see some pictures of your efforts for this weeks recipe.
Get in touch either on the comments boxes or via twitter @bryntevans01 or @mcatmanchester
Head Chef at Michael Caines Cafe Bar & Grill
All views expressed are those of the author.