Monday 23rd October 2017
Welcome, Guest. | Register
close [x]

Login

Register

Serves 4
Preparation time: 10 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
4 fillets of rainbow trout, about 150g each
100ml rapeseed oil
Salt and freshly ground black pepper
250g pasteurised egg yolks
1 drop lemon essence
50ml extra virgin olive oil
Salt to taste
2 egg yolks
½ teaspoon English mustard
25ml red wine vinegar, warm
350ml sunflower oil
50ml red cabbage juice
Salt to taste

Share This

Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted rainbow trout fillet, egg yolk sandwich and cabbage mayonnaise

METHOD
Place the egg yolks, mustard and vinegar in a blender and gently add the oil, continuously whisking. Season with salt and add the red cabbage juice. Refrigerate until needed.

Mix the egg yolks with lemon essence and salt. Line a deep tray with cling film and oil it all over, then pour the egg mixture and cook on Bain Marie at 70C precisely for 1 ½ hours.

Let it rest for 20 minutes and using a round cutter cut 8 medallions from the Royal (egg).

Heat the oil in a non-stick pan and pan roast the trout for 1 minute each side, set aside and pan-fry the egg medallions in the same oil for 15 seconds on each side. Serve immediately.

Comments Add your thoughts.

Add a comment


  • Please note, your comment will appear upon approval by an administrator