Smoked Chalk Stream Trout, Amalfi Lemon, Kosho Butter Sauce

Luke French's smoked and baked Chalkstream trout, served with an Amalfi lemon kosho butter sauce. Plated with sake-washed ikura, parsley oil and kinome. Refined, smoky, citrusy and full of flavour.
Date Night | Dinner Party Dishes | Fish | James Martin's Saturday Morning

Ingredients

Kosho beurre blanc

[1]
100% kombu dashi (100% water/3% kombu granules/3% salt) 25% emulsified coconut milk
8% Chardonnay vinegar (or elderflower vinegar)

[2]
200% USB, chilled diced

[3]
7% Amalfi kosho
6% green cayenne chillies, deseed, chopped 6% lemon juice

  1. 2%  dashi powder
  2. 3%  fish sauce

[4]
2% arrowroot

[5]
1% XGB

[6]
Arbois to taste

Ikura brine
  • 100% CID
  • 30% cooking sake 20% box soy
  • 15% hon mirin
  • 5% caster sugar
  • 1% lime zest (no pith) 2% yuzu juice
  • 5% salt
Trout oil
  • 100% oil
  • 25% salted, washed, smoked, grilled, dried bones 6% lemon peel

Method

Print Recipe

Kosho Beurre Blanc

  1. Bring [1]to boil.
  2. Monte in [2] using bamix.
  3. Scale & add [3] and whisk in.
  4. Carefully disperse [4] and thicken.
  5. Add [5] and whisk in.
  6. Pass.
  7. Add [6] during service to spike before serving.

Ikura Brine

  1. Combine all to dissolve.
  2. Marinate until needed.

For the trout oil

  1. Steam 70c 1 hour in under vacuum.
  2. Pass.
  3. 10% tomato puree – roasted at 180c 10/15 mins.
  4. Thermo oil & roasted puree 70c/7 mins/speed 10

To prep & cook the trout

  • Remove belly flaps
  • Clean & dry
  • Salt chamber 1 week
  • Remove fillets & pin bone, remove skin, trim
  • Freeze -40 then transfer to deep freeze for 1 week.
  • Portion semi-Fredo
  • Room up
  • Hot smoke quickly then bake in grilled trout oil in Evereo at 52c until core hits 38-40c.

Ingredients

Kosho beurre blanc

[1]
100% kombu dashi (100% water/3% kombu granules/3% salt) 25% emulsified coconut milk
8% Chardonnay vinegar (or elderflower vinegar)

[2]
200% USB, chilled diced

[3]
7% Amalfi kosho
6% green cayenne chillies, deseed, chopped 6% lemon juice

  1. 2%  dashi powder
  2. 3%  fish sauce

[4]
2% arrowroot

[5]
1% XGB

[6]
Arbois to taste

Ikura brine
  • 100% CID
  • 30% cooking sake 20% box soy
  • 15% hon mirin
  • 5% caster sugar
  • 1% lime zest (no pith) 2% yuzu juice
  • 5% salt
Trout oil
  • 100% oil
  • 25% salted, washed, smoked, grilled, dried bones 6% lemon peel

Method

Kosho Beurre Blanc

  1. Bring [1]to boil.
  2. Monte in [2] using bamix.
  3. Scale & add [3] and whisk in.
  4. Carefully disperse [4] and thicken.
  5. Add [5] and whisk in.
  6. Pass.
  7. Add [6] during service to spike before serving.

Ikura Brine

  1. Combine all to dissolve.
  2. Marinate until needed.

For the trout oil

  1. Steam 70c 1 hour in under vacuum.
  2. Pass.
  3. 10% tomato puree – roasted at 180c 10/15 mins.
  4. Thermo oil & roasted puree 70c/7 mins/speed 10

To prep & cook the trout

  • Remove belly flaps
  • Clean & dry
  • Salt chamber 1 week
  • Remove fillets & pin bone, remove skin, trim
  • Freeze -40 then transfer to deep freeze for 1 week.
  • Portion semi-Fredo
  • Room up
  • Hot smoke quickly then bake in grilled trout oil in Evereo at 52c until core hits 38-40c.

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