|
TRADITIONAL
ENGLISH RECIPES
TROUT
AND HERB JELLY
This English
trout recipe makes a wonderful tasting summer dish. It is a traditional
trout dish that also looks quite stunning but is not difficult to make.
It is easy and quick to prepare - but allow at least 4 hours
to chill
before serving.
This will serve
4.
Thanks
to James
Strummer from Kent who sent us this recipe.
Ingredients:
2
trout (each one about
8oz when cleaned) (rainbow are best)
1
smoked trout (about 8
oz when cleaned).
1
pint of fish stock
4
fl oz dry white wine
3
tablespoons white wine
vinegar
1
large shallot
½
teaspoon coarse
ground pepper
1
tablespoon powdered gelatine
1½
tablespoons chopped
tarragon
2
tablespoons chopped parsley
1
tablespoon chopped chervil
Method:
1. Pour ½
pint water into a large saucepan and note the level. Discard the water.
2. Pour the
fish stock, wine and wine vinegar into the saucepan. Add the chopped
shallot
and the ground pepper. Bring to the boil, stirring occasionally. Keep
boiling
this mixture until only about 8 fl oz (½ pint) is left. (The
liquid
level is has reduced to the mark made earlier). Take it off the heat.
3. Pour 3 tablespoons
of cold water into a smaller saucepan. Sprinkle the gelatine onto the
water
and leave to swell for 5 minutes. Then very gently heat the gelatine to
dissolve it. As it starts to dissolve pour a little of the fish stock
mixture
into the gelatine and really mix it well. When it is well mixed, pour
this
gelatine mix into the large saucepan with the fish stock mixture. Stir
to mix then leave to cool.
4. Grill the
trout under a high heat for about 4 minutes each side. They are ready
when
the flesh turns opaque and is easily opened up with a fork.
Leave to cool,
then remove any skin or bones that were left from the cleaning.
5. When the
trout are cool, flake off the flesh and put into a bowl. Add the herbs
and mix well by carefully folding them together. (Stirring these dry
ingredients
will break up the flesh).
6. Now pour
into the bowl that contains the trout/herbs the cooled fish
stock/gelatine
and stir to mix. When mixed pour into a loaf tin or bread tin (about
7½
x 3½ inches). Cover with cling film or foil and place in the
refrigerator
for at least 4 hours before serving.
7. When you
are ready to serve - it can be difficult to turn out the wonderful
looking
trout jelly - so dip the loaf tin into hot water for a few seconds (it
just starts to melt the jelly in the tin). Turn this out onto a serving
plate and garnish with a few sprigs of parsley.
Tip:
Serve
these with asparagus in melted butter. |
