UFS Caddies

Sea Trout, Shetland Black Potato Fondants, Asparagus Salsa Verde Emulsion & Vanilla Mayonnaise

Wesley Watts, head chef, The Post Box in Perth, Scotland
Serves: 2
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Ingredients

  • For the Fondants
  • 4 Shetland black potatoes
  • 200ml chicken stock
  • 120ml white wine
  • 1 sprig of thyme
  • 2 garlic cloves
  • Season salt
  • 200g butter
  • For the Salsa Verde Emulsion - makes 10 portions
  • 1 small handful of capers
  • 1 small handful of gherkins
  • 1 lemon zest
  • 1 bunch of parsley
  • 1 bunch of chives
  • 350g rapeseed oil
  • 10g white wine vinegar
  • 15g Dijon mustard
  • 1 egg yolk
  • 1 egg white
  • Season salt
  • For the Vanilla Mayonnaise - makes 10 portions
  • 1 egg yolk
  • 1 whole egg
  • 15g Dijon mustard
  • 3g salt
  • 1 vanilla pod
  • 350g rapeseed oil
  • 20g white wine vinegar
  • For the Sea Trout & Asparagus
  • 12 asparagus spears
  • 2 x 4oz - 8oz sea trout fillets

Method

  1. For the Fondants: Sear the seasoned potatoes in a medium hot pan to colour. Heat the stock, wine, garlic and thyme in another pan. Place potatoes in a roasting tray, pour in stock, add butter and thyme and cook at 180ºC for around 15-20 minutes until tender
  2. For the Salsa: Blitz the capers, gherkins, lemon zest, parsley and chives with the oil. Heat the green oil until simmering and pass through a muslin. Leave to cool then refrigerate. Blitz the eggs, mustard and salt and slowly add oil in to mix until emulsified and season
  3. For the Mayonnaise: Blitz eggs, mustard and vanilla seeds and slowly add oil until emulsified and thick, then add the white wine vinegar
  4. For the Sea Trout & Asparagus: Trim asparagus to desired height then blanch in salted simmering water
    for 2-3 minutes depending on size. Toss in clarified butter and season. In a medium to hot pan fry the sea trout skin side down until cooked 2/3 through. Turnover, remove from the heat and leave for around 1 minute
  5. To serve, drag a spoonful of emulsion across the centre of the plate. Arrange the fondants around the
    emulsion and lay the asparagus in the centre of the plate. Place three generous dots of vanilla mayo around the emulsion. Garnish with capers, caper berries and samphire.
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