Assiette of ocean trout hors d’oeuvres Mille Feuille of Ocean Trout Brandade with a Salad of Shaved White Alba Truffle

Assiette of ocean trout hors d’oeuvres Mille Feuille of Ocean Trout Brandade with a Salad of Shaved White Alba Truffle

By
From
Becasse
Serves
6
Photographer
Steve Brown

Ingredients

Quantity Ingredient

Ocean trout brandade

Quantity Ingredient
2 tablespoons salt
1 see method for ingredients, skin on
400ml milk
garlic
thyme
salt
freshly ground pepper
1 x 300g ocean trout fillet, skinned, bloodline and pin bones removed
1 teaspoon garlic oil
80ml thickened cream

Tuiles

Quantity Ingredient
tunisian brick pastry, (or substitute filo pastry)
60ml Clarified butter
salt
freshly ground pepper

To serve

Quantity Ingredient
baby cress
60ml Lemon vinaigrette
1 small fresh white alba truffle

Method

  1. To make the brandade:

    Preheat your oven to 220°C. Make a little mound of salt on a small baking tray and sit the potato on top. Bake for 25 minutes then turn the potato over in the salt and bake for a further 25 minutes. Use a skewer to test whether the potato is cooked – it must be soft right through to the centre, but take care not to overcook it. Cut the potato in half and scoop out the flesh.
  2. Meanwhile heat the milk in a small saucepan with the garlic, thyme, salt and pepper. Simmer gently for 2 minutes to infuse. Remove the pan from the heat and add the ocean trout. Return the pan to the heat and poach fish very gently for around 6 minutes until just cooked. Remove the fish from the milk, cover it with a damp cloth and refrigerate until cool. Reserve the milk.
  3. When the fish is cold, break into rough flakes and put in a food processor with the potato, garlic oil, and a little of the milk. Process until velvety smooth. Push the purée through a drum sieve into a chilled mixing bowl.
  4. Whip the cream to soft peaks and fold through the purée. Taste and adjust seasoning if necessary then refrigerate until ready to serve.
  5. To make the tuiles:

    Preheat the oven to 180°C. Cut the brik pastry into 18 neat rectangles, brush each with clarified butter and season lightly. Bake the pastry rectangles between 2 flat baking trays (to keep them flat) for 8–10 minutes, or until crisp and golden. Drain on kitchen paper and leave to cool.
  6. To assemble the mille feuilles, place a tuile on each serving plate. Use a dessertspoon to form small quenelles of brandade and place one on each tuile. Top with another tuile and another quenelle, and finish with a tuile.
  7. Put the baby cress in a mixing bowl and gently toss with the vinaigrette. Arrange a small mound next to each mille feuille and garnish with shavings of truffle.
Tags:
restaurant
Becasse
Justin
North
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