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Article: Grilled ChalkStream trout, baby gem lettuce and fennel pollen mayonnaise

Grilled ChalkStream trout, baby gem lettuce and fennel pollen mayonnaise

Grilled ChalkStream trout, baby gem lettuce and fennel pollen mayonnaise

Printable version

Delicious ChalkStream trout grilled over charcoal by Chef Darren Broom. 

Ingredients

1 large organic egg yolk 
50ml cider vinegar 
275ml vegetable oil 
1 pinch of fennel pollen 
1/2 teaspoon of Dijon mustard 
1 block of salted organic butter 
100g toasted flakes almonds 
Juice & zest of 4 blood oranges reduced by 1/2
Chalk stream trout 
1 fillet or portion 
Vegetable oil 
Salt
Lemon juice
 
Method
First, make the mayonnaise. Whisk together the egg yolk, Dijon & vinegar. Slowly whisk in the oil to create a thick glossy mayonnaise. Add the fennel pollen & season with salt & pepper.
Now for the butter, in a stand mixer, beat the block of butter with a paddle beater for 2 - 3 minutes until pale & soft. Add the almonds, mix to combine, then whilst continuously mixing, slowly add the blood orange reduction. Leave in the fridge to chill.
To cook the lettuce, lightly grill 1 baby gem heart cut in half on the cut side. Place into a pan with a large spoonful of the butter and a splash of water. Bring to a simmer so the butter melts then put to one side whilst you cook the trout.
Salt the trout fillet lightly 2-3 minutes before cooking. Brush the skin with a neutral cooking oil then place on the grill on a high heat.
Cook the trout for 1 - 2 minutes on the skin side, delicately lift off the grill & squeeze a few drops of lemon juice on the flesh side.
Leave to rest for 2 minutes then serve with a spoonful of fennel pollen mayonnaise & the baby gem lettuce heart coated in butter.