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Ballotine of

Sea-Trout with Caper and Cucumber Ketchup, Herb and Potato salad and

Brown Shrimp Fritters

Poached sea-trout with capers and shrimps, topped with a little

flavoured crème fraîche, is the quintessential summer dish and great for

large parties. Two fillets are “stuck” together and poached, then

sliced through to give a nice, round circle.

Start a day in advance.

Serves 4

 

For the ballotine


■ 2 x 200g (7oz) sea-trout fillets,

skinned but not boned

■ Seasoning

■ 2 leaves gelatine


■ 50g (2oz) mixed herbs,

chopped

For the salad

■ 250g (9oz) new potatoes

■ 10g (1⁄2oz) mixed herbs,

chopped

■ 4 tbsp crème fraîche

■ Zest 1 lemon

■ Seasoning

For the ketchup

■ Half cucumber, skinned

and deseeded

■ 40g (11⁄2oz) capers

■ 1 tsp dill, chopped

■ Seasoning

■ 4 tbsp homemade mayonnaise

For the fritters

■ 60ml (21⁄2fl oz) milk


■ 60g (21⁄2oz) unsalted butter


■ 150g (5oz) plain flour


■ 2 egg yolks

■ 100g (31⁄2oz) brown shrimp,

peeled


■ Oil for deep frying

To garnish

■ Fresh garden herbs

To make the ballotine, place the trout fillets head to tail next to each

other, unskinned side on a tray, and season.

Soak the gelatine leaves

in a little cold water until soft, then lay over one of the trout

fillets and place the other trout fillet on top, so that both are still

head to tail.

Roll the combined fillets in the chopped herbs, then wrap

in cling film, twisting the ends to make a sausage-like shape.

Poach in

boiling water for 15 minutes, remove from the water then chill in fridge

overnight.

For the salad, cook the new potatoes in boiling, salted water for

approximately 10 minutes.

Once cooked, drain and cool. When cool, cut

the potatoes into 2cm (3⁄4in) dice and mix in the chopped herbs, crème

fraîche, a little lemon zest and seasoning.

To make the ketchup, place the cucumber and capers in a food processor

and blitz to a purée. Add the dill, season and mix in mayonnaise to form

a ketchup consistency.

For the fritters, bring the milk to the boil, add the butter and allow

to melt, then add the flour and mix to a thick paste.

Continue mixing

until the paste cools, then add the egg yolks and beat until the mixture

leaves the sides of the pan.

Add the shrimps and combine.

Chill for one

hour, then roll into small balls 0.5cm (1⁄4in) in diameter.

Deep-fry

the fritters for two minutes at 180°C/350°F until golden brown. Drain

and keep warm.

To serve, cut the ballotine into 4cm (11⁄2in) slices with a sharp knife,

allowing one slice per person.

Place some potato salad in the centre of

each plate with a slice of the ballotine on top.

Dot the ketchup around

the edge of the plate and arrange two or three fritters per person on

each plate.

Garnish with fresh herbs.

Serve immediately.

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