Ingredients
- 1 whole trout or 4 trout fillets
- 2kg Maris Piper Potatoes
- 125ml Double Cream
- 125ml Whole Milk
- 50g butter
- 150g Grated Gruyere cheese
- 5 Cooked Mussels out of shell to plate
- 50ml White Wine
- 1 Shallot Sliced
- 1 Clove of Garlic lightly Crushed
- 1 Sprig Thyme and Rosemary, and Bayleaf
Tomato Consomme
- 2kg Ripe on the Vine tomatoes
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 1 Tablespoon Sherry Vinegar
- ½ Bunch Basil
- ½ Bunch Chervil
Sauce
- 250ml Tomato Consomme
- 125ml Double Cream
- 50g Butter
- Salt and Pepper to season
- Pinch of Xanthum Gum
Method
For the Gruyere Aligot
- Bake the potatoes in 185c oven on salt for 1 hour until cooked.
- Remove while hot and rice the flesh while hot bind with the cream, milk butter and cheese
For the Mussels
Remove from heat and cool slightly before removing from shells.
For the Tomato Consomme
Blend in a magimix to a rough mix, hang in muslin over a bowl to catch clear juices overnight in fridge.
For the sauce
Blended through at end to tighten sauce to a coating consistency.
Overall method
Remove the skin and brown flesh, sauté in a good knob of butter gently on a piece of parchment paper to prevent it from sticking. Cook one side, turn and take off heat to gently finish cooking.
Dice a shallot, and add to a pan along with butter, garlic and thyme.
Once that has cooked for a minute, add the mussels and the white wine. Put the lid on the pan until they open.
Add the cooked potato into a mixer and begin to mix.a in a pan add butter milk and a touch of cream and heat. Add cheese to the potatoes and continue to mix.
Check the mussels, if they have opened, take them off the heat and de-shell.
Take the tomato consume out of the fridge, and heat in a pan. Add butter to the mixture and allow to heat through and whisk. Add in a touch of double cream. Continue to whisk. Add a touch of xanthum gum if the mixture is thin.
Add a knob of butter to a pan and heat the trout. Sauté in a good knob of butter gently on a piece of parchment paper to prevent it from sticking. Cook one side, turn and take off heat to gently finish cooking.
Place the mash onto a serving plate, place muscles onto the plate, along with the trout.
Ingredients
- 1 whole trout or 4 trout fillets
- 2kg Maris Piper Potatoes
- 125ml Double Cream
- 125ml Whole Milk
- 50g butter
- 150g Grated Gruyere cheese
- 5 Cooked Mussels out of shell to plate
- 50ml White Wine
- 1 Shallot Sliced
- 1 Clove of Garlic lightly Crushed
- 1 Sprig Thyme and Rosemary, and Bayleaf
Tomato Consomme
- 2kg Ripe on the Vine tomatoes
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 1 Tablespoon Sherry Vinegar
- ½ Bunch Basil
- ½ Bunch Chervil
Sauce
- 250ml Tomato Consomme
- 125ml Double Cream
- 50g Butter
- Salt and Pepper to season
- Pinch of Xanthum Gum
Method
For the Gruyere Aligot
- Bake the potatoes in 185c oven on salt for 1 hour until cooked.
- Remove while hot and rice the flesh while hot bind with the cream, milk butter and cheese
For the Mussels
Remove from heat and cool slightly before removing from shells.
For the Tomato Consomme
Blend in a magimix to a rough mix, hang in muslin over a bowl to catch clear juices overnight in fridge.
For the sauce
Blended through at end to tighten sauce to a coating consistency.
Overall method
Remove the skin and brown flesh, sauté in a good knob of butter gently on a piece of parchment paper to prevent it from sticking. Cook one side, turn and take off heat to gently finish cooking.
Dice a shallot, and add to a pan along with butter, garlic and thyme.
Once that has cooked for a minute, add the mussels and the white wine. Put the lid on the pan until they open.
Add the cooked potato into a mixer and begin to mix.a in a pan add butter milk and a touch of cream and heat. Add cheese to the potatoes and continue to mix.
Check the mussels, if they have opened, take them off the heat and de-shell.
Take the tomato consume out of the fridge, and heat in a pan. Add butter to the mixture and allow to heat through and whisk. Add in a touch of double cream. Continue to whisk. Add a touch of xanthum gum if the mixture is thin.
Add a knob of butter to a pan and heat the trout. Sauté in a good knob of butter gently on a piece of parchment paper to prevent it from sticking. Cook one side, turn and take off heat to gently finish cooking.
Place the mash onto a serving plate, place muscles onto the plate, along with the trout.