Sea Trout with Fennel Sauce



Applecross Hot Smoked Sea Trout with Brussel Sprouts, Grilled Gem Lettuce, Lentils & Fennel Sauce

Serves 4 as a main course.



4 pieces of Applecross hot smoked sea trout (original recipe)
200g puy lentils
16-20 Brussel sprouts
2 small fennel bulbs
2 handfuls of baby spinach leaves
2 gem lettuce
3 garlic cloves
1 ½ brown onions
1 lemon - zest
2 egg yolks
100ml olive oil
200g butter
2 tbsp dry white wine
3 tbsp white wine vinegar
1 tsp fresh fennel herb
salt & pepper



Lentils - Put lentils into a medium sized pot, cover with water and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until just softening.  Pour into sieve, rinse with cold water and allow to drain.

Brussel sprouts (step 1) - Peel the outer couple of leaves and discard. Continue to peel the inner leaves until you reach the core. Slice the core finely. Put aside.

Fennel Sauce - Melt 50g of the butter in a pan. Finely slice the ½ onion and 1 garlic clove. Remove the outer pieces of the fennel bulbs and thinly slice. Add these to the pan and cook over a gentle heat for 7-8 minutes until soft but not brown. Add the wine, vinegar and a pinch of salt. Simmer until most of the liquid has evaporated.  Remove from the heat and allow to cool. Once cool, place in a blender/liquidizer with the egg yolks and blend until smooth. Melt the remaining butter in a pan until hot and bubbling. Add to the fennel mix gradually to make a hollandaise like sauce. Remove and keep warm.

Brussel sprouts (step 2) - Slice the remaining onion and garlic cloves. Place into a large frying pan with 50ml olive oil. Cook gently until soft.  Add the sprouts and cook for a further couple of minutes until the Brussel sprout leaves are soft. Turn heat up to high, add the lentils, lemon zest and season. Keep mixing until heated through. Add baby spinach leaves just before serving.

Gem Lettuce - Slice in half and place cut side down into a hot pan with a little oil and cook for 4-5 minutes.

Sea Trout - Fill a large pot with water and bring to the boil. Reduce the heat and place the Sea Trout (in the vacuum packed bags) into the warm water for 5-7 minutes. Remove Sea Trout from the bag and pat dry with a paper towel.

To Plate:

Place a generous pile of the lentil/sprout mix on the plate. Lie the gem lettuce over the top and gently place the warm Sea Trout over the gem lettuce. Mix the fresh fennel herb into the sauce and spoon a generous amount around the plate. Garnish with fresh herbs like parsley, fennel and chive flowers.


Recipes by Chef Loren Gibbs - New Zealand




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