What seasonal produce should you be eating this April?
At Create, we believe in cooking with seasonal and fresh ingredients. You’ll get extra flavour, extra crunch and extra juiciness in all your dishes. Stick to nature’s bounty and you’ll get the added benefit of nutrients tailor-made for the time of year.
For us, April means Wild Sea Trout
Wild sea trout resembles salmon in appearance, with a silver, black-flecked skin and oil-rich flesh, however, it is smaller than salmon with a more subtle and delicate flavour and a finer texture. You can easily use wild sea trout as a substitute in any of your salmon recipes and it is excellent poached, grilled and pan-fried.
Create’s Top Tips for Cooking Wild Sea Trout
Like any fish we would always recommend heading to your local market or fishmonger however, some fish counters at supermarkets do now stock the wild sea trout. fresh specimens will have bright, glassy eyes and a fresh sea aroma. A bronze sheen to the skin is usually a good sign.
We would always recommend eating this on the same day you buy it.
Ask your fishmonger to gut, clean and (if necessary) fillet your sea trout unless you are confident with your own knife skills.
Here is a collection on our favourite recipes, using this hero ingredient.
MISO CURED SEA TROUT WITH CHARRED BROCCOLI, SMOKED YOGHURT, TOASTED ALMONDS, ASH AND WILD GARLIC OIL
Whole fillet of Sea Trout
100g Caster sugar
100g Miso Paste
25ml Soy sauce
35ml Lime juice
Purple sprouting broccoli
Dust extracted hay
50g Toasted almonds
In a clean saucepan melt sugar and make a light caramel.
Remove from the heat and leave to cool slightly.
Add in the miso, soy and lime juice, return to the heat, simmer for 10 minutes and then blend until smooth.
Cover the trout fillets with the caramel, cover and then cure in the fridge for 48 hours. When ready, rinse the cure from the fillet and pat dry.
Cut the trout into 1cm thick slices against the grain.
For the yoghurt, set a sieve lined with a j cloth over a bowl.
Add the yoghurt, cover and leave to strain overnight in the fridge.
The following day, add the strained yoghurt to a small plate and spread it evenly over the surface area.
Put the small plate into a deep baking tray at one end and place a tennis ball sized ball of hay at the other.
Cover with foil, leaving the hay end open.
Set fire to the hay with a blow torch or lighter and close the foil lid, sealing the tray completely and leave for 20 minutes.
Open, stir the yoghurt and repeat the smoking process. When finished, store the yoghurt in a sealed container covered in the fridge until needed.
Blitz the burnt hay in a spice grinder to a fine powder and store in an airtight container until needed.
Blitz the toasted almonds with a pinch of salt until a nice crumb texture is achieved and store in an airtight container until needed.
Bring a pot of water to the boil and add the juice of a lemon.
In small batches blanch the broccoli for 1 minute or until very al dente. Once blanched, submerge in the ice bath until completely cooled.
Drain and shake off any excess water.
Heat a griddle pan over a high heat for 10 minutes until smoking.
Dress the broccoli with a little oil, salt and pepper.
Char on the griddle for a few seconds each side until lightly charred.
Dress with lemon juice and set aside.
To serve, add a spoonful of the yoghurt to the serving plate and swipe with the back of the spoon.
Add the broccoli so it sits on the yoghurt and then lay the slices of trout over them
Spinkle over the almonds and a pinch of the hay ash.
Drizzle over the garlic oil and season with a little Maldon salt.
SEA TROUT WITH SAMPHIRE AND MUSSELS
2 whole sides of wild sea trout
Salt and pepper
1 Carrot, diced
300ml of Dry white wine
2 Bay leaf
2 tbsp White wine vinegar
60ml Lemon juice
To prepare the mussels, place a large pan over a medium heat. Once hot, add the mussels, the diced carrot, 1 finely diced shallot, 150ml of white wine, a bay leaf and 3g of thyme.
Place a lid on the pan immediately and steam until the mussels open, then allow to cool. Remove the meat from the shells
Blanch the tomatoes in boiling water for 10 seconds, submerge in the ice bath until completely cooled.and remove the skins. Cut into an even 0.5cm dice and set aside until needed.
In to a small saucepan add 1 finely diced shallot, 150ml white wine, white wine vinegar and remaining thyme and a bay leaf, bring to the boil and reduce.
Once the liquid has reduced by three quarters, add in all the cream and reduce by half.
Cut 250g of butter into chunks and slowly whisk in the butter into the cream a piece at a time.
Pass the mixture through a sieve and season to taste. Keep warm
Pick the samphire, removing any woody ends, blanch for 1 minute and set aside.
In a small saucepan gently simmer the lemon juice, salt and pepper over a low heat.
Cut 250g of butter into chunks and slowly incorporate to the mixture one piece at a time until emulsified. (if necessary add a dash of water to loosen)
Add the samphire to the emulsion and cook over a low heat for 5 minutes. Remove from the heat and set aside until ready to serve
Add a dash of olive oil to a pan over a medium-high heat. Once the oil is hot, pan-fry the trout, skin-side down, for 3 minutes. Turn the fillets over and add a knob of butter to the pan while spooning the bubbling butter over the flesh
Cook for a further minute, then remove from the pan. Season and allow to rest for a few minutes
Add the mussels and diced tomato to the beurre blanc and warm through gently
Place the samphire onto plates, followed by the trout.
Spoon the mussels and sauce around the fish and serve immediately
Let us know how it goes by tweeting @Createfood, we’d love to see what you make!