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Hot smoked trout fricassee with Cajun sabayon

Hot smoked trout fricassee with Cajun sabayon

Ingredients:

Cous cous
2 tsp Thai seasoning
1 oz black onion seeds
1/2 pt Mediterranean stock or
vegetable stock
1 clove garlic
Sabayon
3 whole eggs
2 egg yolks
1 tsp Thai seasoning
1 tsp Cajun spice
1/2 pt double cream
Salt & pepper
Ingredients
3 Summer Isle hot smoked trout
200 g cous cous
2 red bell peppers (medium)
2 yellow bell peppers (medium)
6 basil leaves
2 sprigs tarragon
2 sprigs dill
1 sprig fennel
2 sprigs chervil
2 spring onions
1/2 lemon (juice off)

Method:
Method
1) Break up the hot smoked Summer Isles trout into a large mixing bowl.
2) Chop up the bell peppers into small cubes (5 mm) add to bowl.
3) Cut up all the herbs and spring onions (not to fine) add to bowl
4) Add one tsp Thai seasoning, and lemon juice, mix thoroughly.

For the cous cous
1) In a sauce pan add the remaining tsp Thai seasoning, black onion seeds, garlic and fish stock, bring to the boil then simmer for five minutes.
2) Add the cous cous to the simmering stock, stirring at the same time then remove from the heat and place in a bowl and cling film, set aside until cool.
3) Now add the cous cous to the trout mix, check the seasoning, add salt and pepper as required.

Sabayon
1) Place whole eggs & egg yolks in an electric mixer, and all the spices then beat until light and fluffy or doubled in volume.
2) Separately beat the double cream until ribbon stage.
3) Fold the cream into the egg mixture, check the seasoning.
4) Use within 1 hr of making the sabayon

Finishing the dish
1) Heat the fricassee up in the micro wave for approximately one minute.
2) Spoon evenly onto six plates then top with the sabayon, approximately two spoons per plate, again evenly between the six plates, serve.

Chef’s tips
The cous cous can be made the day before if you want to.
Mediterranean stock is the same as veg stock but a tomato base with garlic & herbs in it.
As the sabayon does not keep well make it just before you’re ready to serve it. (It’s not a classic sabayon but it works very well and is a lot quicker to make)