Trout with Butternut Squash & Coconut Puree
Trout with Butternut Squash & Coconut Puree
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Ingredients
Trout roulade
| 1 | trout fillet, boned, scaled and skin on | |
| 1 | tablespoon garlic, finely chopped | |
| 1 | tablespoon ginger, finely chopped | |
| ¼ | white onion, finely chopped | |
| 2 | tablespoons fresh dill | |
| zest of one lemon |
Cilantro and chive oil
| ¾ | cup olive oil | |
| 1 | cup chives, chopped lightly | |
| 1 | cup cilantro, lightly chopped | |
| zest and juice of one lime |
Squash puree
| 2 | cups butter nut squash, medium dice | |
| 2 | cups coconut milk | |
| 1 | tablespoon garlic, finely chopped | |
| 3 | tablespoon ginger finely chopped | |
| 2 | tablespoon onion, finely chopped | |
| 2 | stalks lemon grass | |
| ½ | teaspoon cayenne pepper |
Directions
Trout Medallions
Start by sweating the garlic, ginger and onion. When the aroma is fully released, set aside and let cool. Now start the fish. Remove the skin and then drizzle with a little bit of olive oil, salt and pepper. Roughly cut the fish meat into smaller pieces. Using the food processor, puree the fish until no big pieces are visible. Add sautéed garlic, ginger, onion, fresh dill, lemon zest, salt and pepper to the fish mixture.
Divide the mixture into two. Place a sheet of plastic wrap on the counter and transfer the fish. Try to form a cylinder roughly about four inches in diameter. Roll both ends of the wrap to get a sausage-like form. Wrap in aluminum foil in the same manner as the cling wrap. Poach in water for about eight to 10 minutes. It should be firm enough to cut into medallions but only halfway cooked. Cut the ends of the poached fish to get perfect rounds.
Butternut squash and coconut puree
Sweat garlic, ginger and onion. Cut the ends of the lemon grass. Pound the stalks with the back of your knife to release its flavour even more. Sauté the lemongrass with the rest of the aromatics, then add squash and cook until a good browning is achieved. Add coconut milk and cayenne pepper. Simmer until squash is soft to the touch and coconut milk is reduced to half. Remove the lemon grass and transfer into a food processor. Blend until desired consistency is achieved; season with salt and pepper. If too thick, vegetable stock or water can be added.
Trout-skin cracklings
Blanch the skin in hot water for approximately two minutes then dry with paper towel. Fry the skin in a 375º F deep fryer until golden brown. Break the puffed skin into smaller pieces.
Chive and cilantro oil
Using a blender, blend until desired smoothness is achieved
Cooking the fish
In a hot pan, cook the fish in butter on each side for approximately three minutes. Baste the fish to maintain a moist finish. Remove from pan, lightly season again and serve with the puree. Finish with crackling and the oil.
Recipe yields four servings.
Recipe courtesy of Carl Recolaso, runner-up in the 2015 Ayden Kitchen and Bar Young Chef’s Competition.