Rose Kentish Kitchen: Trout Supper

Sunday, 30 January 2011

Trout Supper

Baked Rainbow Trout with Warm Potato Salad & Thai Spiced Fennel

My boyfriend and brother in law Jack went on a very successful fly fishing trip to Syon Park in west London last Sunday and returned with two lovely rainbow trout each.

The Thai spiced fennel was a bit of an invention (and an excuse to use my new food processor given to me by my lovely Harry for Christmas) but was really delicious and I shall definitely be making it again. It worked really well with the fish but would taste great with some spicy grilled pork chops too.

Thai Spiced Fennel
1 Large bulb of fennel
2 medium carrots, peeled
1 stick celery (optional)
1 small bunch coriander, roughly chopped

Dressing
Juice of one lime
1/2 tbsp fish sauce
1 tbsp sesame oil

A dash of hot sauce, Or a small green chili. Try and find a sauce that doesn't use vinegar as its base. I have started to use this brand called El Yucateco given to me by my cousins lovely wife Jayla and am addicted to the green one...

Grate the fennel, carrots and celery in a food processor (Grating fennel is very hard work by hand and will go to mush). Add the coriander, stir in the dressing and set aside.

The Fish

1 large bunch of parsley

1 lemon

Salt

Pepper

2 bay leaves

Slice the fish down the middle from the tail to the gills and remove all the insides. Scrape the cavity clean with lots of cold running water. These two fish were both full of eggs and though I have never worked with fresh roe before I have found a great site here to make my own trout caviar.

Once the fish is ready lay it on some foil in a large baking tin. Stuff with the whole bunch of parsley and some large slices of lemon. Squeeze the rest of the lemon over the top and add the squeezed half to the tin as well. Sprinkle with salt and pepper and throw in the bay leaves. Cover and seal with another piece of foil and bake at 180 degrees for roughly 30minutes. Check if the fish is cooked by pressing on the flesh, if it flakes at all under the pressure it is cooked.

Warm Potato Salad
Salad potatoes
1 tbsp Mayonnaise
Juice of half a lemon
1/2 clove of garlic
1 small bunch of parsley
1 tbsp good olive oil

In a small blender blitz the mayo with the garlic, parsley and olive oil. Season to taste with the lemon, salt and pepper. When the potatoes are cooked slice immediately and add to the dressing. Serve warm.

2 comments:

Jack30 January 2011 at 13:23
Looks great. We did ours stuffed with spring onion and ginger, then steamed in the oven. Sprinkled more ginger and spring onion on the top, then drizzled over smoking hot oil to flash cook. Hooray for the hunter gatherers! Does Harry know where we can go shoot some pork chops?
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Rose Kentish Kitchen30 January 2011 at 21:20
That sounds delicious Jack, will def be trying that with the other one this week! Afraid i'm not sure about pork chop shooting.... will get Harry on the case.
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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

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It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

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Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.