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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Black pudding, trout and mustard sauce

11 September 2006
Black pudding, trout and mustard sauce

(18 portions using a 35mm cutter)

Ingredients for black pudding

450g/1lb black pudding mixture
1 large diced onion
80g/3oz butter

Break up the black pudding in a bowl. Sweat the onion in butter. Combine with black pudding.

Check seasoning and mould into pastry cutters.

Ingredients for trout (2 x 3oz fillet per 8 portions)

2 x 80g/3oz trout fillets
60g/2oz butter
1 head blanched and chopped watercress leaves
Lemon juice
Salt and pepper

Stew the trout fillets in butter without colouring. Drain flake with a fork and combine with other ingredients. Chill and shape like quenelles using two teaspoons.

Ingredients for mustard sauce (8 portions)

110ml/4fl oz chicken stock
60ml/2fl oz dry white wine
110ml/4fl oz double cream
Colman's English mustard to taste
½ head blanched and chopped watercress leaves

Boil the ingredients together

Ingredients for fried onion rings

Sort out rings which are about 5cm/2in across. Dip them in milk and then coat in a blend of 80g/3oz flour sifted with 30g/1oz paprika. Deep-fry at 160°C/320°F.

Ingredients for potted shrimps (approx. 18 portions)

200g/7oz melted butter
30 turns milled sea salt
Juice of ½ lemon
1½ tsp cayenne
1½ tsp nutmeg
450g/1lb shelled Morecambe Bay shrimps
(4-5 slices white bread)

Melt the butter in a heavy-duty pan. Add the other ingredients cover and leave in a moderate oven for 10 minutes. Stir and cook for five minutes more. Cool and leave till almost set. Cut the bread with a 35mm cutter and dry out until lightly crisped in the oven. Spoon the shrimps on to the croutons and warm through under the grill before service.

Ingredients for tripe and salad (8 portions)

60g/2oz shredded iceberg or Webbs lettuce combined with 30g/1oz each of tomato cucumber and celery brunoise and a dash of vinaigrette.
8 x 40g/1½oz diamonds honeycomb tripe marinated in sushi vinegar and sea salt
Chervil

ASSEMBLY

Put a 20g/¾oz slice of smoked salmon to one side of plate with a sprig of dill on it.

Using a 45mm cutter for the shape pile salad in the centre of the plate and lay the tripe on it. Decorate with a chervil sprig.

Slice the brawn and cut each slice in half. Lay a triangle of brawn opposite the salmon.

Steam the black pudding and warm the accompanying sauce and trout. Arrange between the salmon and the brawn with a spoonful of mustard sauce. Decorate with onion rings. Lay the warmed potted shrimps opposite the black pudding and serve.

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