1 side Steel head trout
200g fine salt
200g caster sugar
Zest 1 lemon
1 tablespoon crushed cardamom pods
1 tablespoon crushed coriander seeds
Baby gem cream
4 baby gem
250g double cream
200g full fat milk
12g veg gel
1kg peeled plum tomatoes, chopped
300g caster sugar
150g white wine vinegar
200g caster sugar
200g white wine vinegar
1 ox tongue
3 celery sticks
8 sprigs thyme
1 bulb garlic
1 litre chicken stock
1 litre veal stock
2 litres water
Ensure the fish is scaled and wipe dry. Remove the pin bones. Slice lengthways down the fish, following the line, to separate the belly. Use the belly for another recipe. Cut the remaining trout into desired portion sizes (50g for this recipe)
Mix the salt, sugar, lemon and spices in a bowl. Add the trout to the salt and coat well. Remove from the salt and place on a tray, skin side down, and put into the fridge for 15 minutes. Remove and wash the salt mix off the fish and dry well. Place into small, individual vacuum pac bags with a couple of tablespoons of pomace oil. Vacuum tightly. Chill until needed.
Set a waterbath to 47.5°C. Place the bags into the bath and cook for 9 minutes. Heat a frying pan with a little oil. Remove the trout from the bag, pat dry, and place skin side down. Fry until the skin has crisped up and remove from the pan.
Baby gem cream
Put the milk, cream and water in to a pan and bring to the boil.
Roughly cut the baby gem up and add to the cream. Cook out until the lettuce is soft. Blend in a liquidiser and pass through a chinois. Chill quickly to retain the colour.
Weigh 220g of gem cream and put into a pan. Add then veg gel, whisk in well and bring to the boil. Have ready a gastronorm sized non stick tray. Once the cream comes to the boil, pour onto the tray and manoeuvre to create an even layer of cream across the tray.
Chill then cut into 8x8cm squares and place onto grease proof paper. Warm up gently under a grill.
Combine all the ingredients in a heavy bottomed pan and cook out until thick. Chill.
Put the sugar and vinegar into a pan and bring to the boil. Chill.
Cut the gooseberries in half and put in to a vac pac bag. Add the gastrix and seal tightly. Leave for at least 2 hours. Drain the gooseberries. Heat a frying pan with a little oil until really hot. Add the gooseberries and fry until they take on a little colour. Remove from the pan.
Wash the tongue for 30 minutes under cold water. Make a brine by mixing the water and salt. Place the tongue into the brine and leave for 24 hours. Wash off well.
Cut all the vegetables into large pieces. Put the stocks in to a pressure cooker and warm until liquified. Put the tongue, vegetables and thyme into the stock, put the lid on the pressure cooker and bring up to pressure. Cook for 2 hours. Leave to cool for 30 minutes and then remove from the stock. Peel the tongue and chill quickly.
Pass the stock through a chinois and then through muslin twice. Once cold, portion the tongue into 1x3cm oblongs. Pan fry then tongue until coloured. Take a small ladles worth of stock and put into a small saucepan. Add the fried tongue and reduce the sauce to a glaze.
Find out more about Matt Gillan here.
Our thanks to Matt Gillan and FOUR magazine for sharing this recipe.
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