Roast hake, salmon mousseline, trompette and Parmesan mash, fish consommé and Parmesan tuile – by John Armstrong
Ingredients
(Serves 5-6)
250g Desirée potatoes
250g salmon fillet
1 egg white
Seasoning
280ml double cream
Half bunch of chives
1kg hake fillet
About 20 large leaf spinach
50g crépine
50g Parmesan
115ml olive oil
250g unsalted butter
50g trompette mushrooms
16 baby carrots
16 baby leeks
16 asparagus tips
280ml fish stock, clarified
Method
Roast hake, salmon mousseline, trompette and Parmesan mash, fish consommé and Parmesan tuile
Scale and fillet hake, remove bones, leave skin on. Wrap salmon mousse in blanched spinach. Enclose with hake fillets. Wrap in crépine and roll tightly with clingfilm to form a cylinder, tie with kitchen string. Set in fridge.
Prepare Parmesan tuile: place template on Baco mat. Finely grate enough Parmesan to make five or six shapes and spread it thinly and neatly on Baco mat. Remove template and bake in preheated oven at 220°C for 15-20 minutes. Remove, allow to cool and harden.
Cut hake into portions about 75mm long. Sear in hot, non-stick pan using olive oil or a little butter. Remove the clingfilm. Place in a preheated medium hot oven for 10-15 minutes. Reduce 50g of butter and 140ml of double cream and add to mash. Fold in the seared trompettes and the rest of the grated Parmesan.
To serve, gently simmer clarified fish stock, spoon into deep plate, dress with lightly cooked baby vegetables and a quenelle of Parmesan mash topped with the tuile, place roast hake in centre.
by John Armstrong, chef-proprietor, the Puesdown Inn, Compton Abdale, Cheltenham, Gloucestershire
