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The Woolacombe Bay Hotel

Grilled Sea Trout

Grilled Sea Trout on a bed of Roasted Celeriac with a Pea Velouté.
by Head Chef Jon Randles (Serves 2)

Ingredients:
¼ celeriac (size dependent)
2 x 300-450g portions of Sea Trout, one fillet will usually feed 3 people (Rainbow Trout is fine if no Sea Trout is available but allow one fillet per person)
One abanana shallot
One clove of garlic
One measure of white wine (around 25-50ml)
Approx 500g of frozen peas
Fish and vegetable stock
Olive oil and seasoning (for roasting)
Optional: tomato, dill /mint

Method:
1). Start by skinning the celeriac and cutting to a large dice and prepare for roasting by rolling in olive oil and seasoning in a suitable roasting tray.
2). Roast for 20 minutes at 200°C (Gas Mark 6).
3). Meanwhile, sauté some shallots and reduce the white wine by two thirds.
4). Bring some peas to the boil with a little fish and vegetable stock and a little mint or dill if desired.
5). Allow to come to the boil then drain reserving the liquid and blend to a puree. Use the retained liquid to let the velouté down to the required consistency.
6). Return to the pan and bring back to the point of boiling. Do not reboil or you will lose the fresh vibrant green look of the sauce.
7). Season, taste and pass the velouté through muslin to ensure a smooth consistency.
8). Grill or panfry the prepared sea trout until lightly cooked and the flesh begins to slide away from the adjacent flakes when pressed.
9). To serve, place the roasted celeriac in the middle of the plate or bowl to be used, pour velouté around the sides of the celeriac and stud with herbs or tomato concasse. Then carefully place the sea trout on top of the celeriac and serve.