2 smoked trout
2 bunches asparagus
2 Maris Piper potatoes
A good handful of chopped flat leaf parsley, chives & tarragon
200ml good fish stock
Juice from 1 lemon
150g unsalted butter
Salt & pepper
50ml balsamic vinegar
150ml olive oil
Place the fish stock into a saucepan with the lemon juice and reduce by about half.
Peel the potatoes and wash. Grate potatoes onto a cloth and squeeze the water out. Season the potato with a little pepper.
On a tray lined with silicone paper, place grated potato in approximately eight very thin circles 10cm in diameter. Place in an oven at about 200 degrees Celsius until crisp and golden brown. Remove from oven and set them aside to cool.
Peel the bottom 2/3 of the asparagus stalks and blanch them in boiling salted water for about 2 minutes; drain and cool in iced water.
Skin the smoked trout then carefully peel the flesh off the bone, being careful to leave the bones behind. Then flake the fish gently into a bowl.
Wilt the spinach in a pan until just soft and place in the bowl with the trout.
Warm the trout, spinach and asparagus very gently in a frying pan with a little butter. Then season the mix with the vinegar and oil.
Warm the fish stock and add the butter to the stock, whisking gently until the butter is all melted. Season and throw in the herbs.
To serve, take a bowl plate and place an amount of the trout and asparagus mix in the middle. Place a potato gallete on top of that and spoon another amount of trout and asparagus on the potato. Ladle the broth around the gallete and serve.
Photo Credits: Simple Bites