ChalkStream trout rillettes, courtesy of Steve Groves, 2009 Masterchef Champion.
Serves 6-8 as a sharing dish
500g Chalk stream trout fillet
A few sprigs of fennel tops or dill
50g leek or 1 shallot
15ml olive oil
40g Crème fraiche
1tbsp Chopped chives
Chop the fennel tops, finely grate the lemon zest and mix with the salt and sugar, sprinkle this all over the trout. Allow to cure lightly in the fridge for 2 hours. Rinse in cold water and dry thoroughly.
Cut the leeks or shallot into think strips and lay along with some fennel tops or dill on the middle of a double layer of tin foil that is large enough to make a parcel around the trout. The Leek and fennel will keep the fish elevated away from the direct heat of the baking tray as well as lightly flavouring the fish. Add the olive oil, juice of the lemon and around 100ml water. And seal the parcel. Place on a baking tray and cook at 100c for 30 minutes, then allow to sit at room temperature for 15 minutes.
Peel the skin and blood line from the fish then flake it into a bowl, try not to mush the fish up too much. Mix with crème fraiche, mayonnaise and chives and season with salt, pepper and a little lemon juice.
Serve with some pickles and crisp toast or crackers.