To celebrate it being National Seafood Week why not try this fishy recipe prepared by the Head Chef of Colquhoun’s Restaurant at the Lodge on Loch Lomond, Stefano Cifaldi (you can read our review of the fabulous Lodge on Loch Lomond here):
Pan Fried Sea Trout with a Fricassee of Seasonal Vegetables, Confit Potatoes, and a Shellfish Broth
4x Sea Trout Fillets (approx 200g each)
Fricassee of Vegetables
50g Garden Peas
100g Tenderstem Broccoli
100g Maris Piper Potato
2 tbsp of oil
1 tbsp of butter
1kg langoustine shells, lobster shells, crab shells or prawn shells (or a mix), broken into pieces with any juices reserved
1 onion, diced
1 small leek, finely sliced
1/2 fennel, finely sliced
1 celery stick, finely sliced
1 small carrot, finely sliced
1/2 garlic bulb, cloves smashed and skin left on
2 tbsp of tomato purée
200ml of brandy, dry sherry or white wine
2 bay leaves
1 tsp coriander seeds, lightly crushed
4 sprigs of fresh thyme
- Start by making the shellfish broth, Heat a tablespoon of the oil and the butter in a large stock pot. Add the shells (and any juices that have leaked out of them) and cook over a medium heat for 10–15 minutes. The shells should be in one layer on the bottom of the pan to enable proper caramelisation. If you are using langoustines or prawns, use a rolling pin to crush the heads open. Once nicely coloured, transfer the shells to a bowl
- Deglaze the pan: turning the heat up high and adding about 50ml of the brandy. Turn the heat back down and use a spatula to scrape the pan clean. Tip these juices into the bowl of shells
- Add the remaining oil, once hot, add the chopped vegetables and garlic. Cook for 10 minutes until caramelised.
- Add in the tomato puree and cook out for 2 minutes
- Add the shells into the pot along with juices. Pour in the remaining brandy and reduce by half.
- Top up with water to about 3cm above the shells. Bring to boil and skim off the scum
- Add coriander seeds, bay leaves, thyme and simmer uncovered for 2–3 hours. Periodically skim off impurities floating on surface
- Place a colander over a large bowl and line with muslin or a thin, tea towel. Pour the pan’s contents into the colander. Crush the shells.
- Return the stock to pan and reduce down by half until thickened to a gravy consistency.
- Dice the potatoes and boil them for a few minutes but don’t overcook them.
- Prepare the rest of the vegetables and cook them in salted boiling water. Drain and toss them in melted butter along with the potatoes and season. Set aside.
- Heat some oil in a non-stick frying pan and place the trout skin side down, fry on a medium heat and leave on the skin until the trout is two thirds of the way cooked then flip and add a knob of butter and baste the fish for a minute or so – then remove from the pan.
- Spoon 2-3 tablespoons of shellfish sauce in the bottom of a bowl, place the fricassee of vegetables in the middle of the bowl and arrange it so the vegetables are nicely presented. Place the trout on top of the vegetables. Add Sea Sandwort, Sea Aster, Sea Arrowgrass as optional garnish.