Rainbow Trout, Purslane Veloute  

Yield 4 portions  

For the Rainbow trout

4 x Rainbow trout fillets (Skin on pin bones removed1 fillet per person) 

100gm Unsalted Butter 

2 x Shallot finely diced 

100ml White wine 

Salt 

Pepper 

For the Mushroom Fricassee –  

400gm Pine Mushrooms – fine sliced 

4 x Shallots – fine dice  

1 teaspoon dry Native Thyme  

150ml Noilly prat 

150ml White wine 

200ml White Chicken stock 

200ml Thickened cream 

100gm Unsalted Butter 

Salt 

Pepper 

1 x bunch Sea Parsley 

1 x bunch Tarragon 

Purslane Veloute – 80ml per pax  

200ml White wine  

200ml Noilly prat 

200ml White chicken stock 

100gm Unsalted Butter 

400ml Thickened cream 

2 x Shallots – fine dice 

100gm Purslane 

100gm Warrigal greens  

Salt 

Pepper 

Fleuron – 1 per person  

Puff pastry (Butter puff) 

Egg yolk 

Sea salt  

Method – 

1.    To prepare the rainbow trout fillets – 

Fillet the rainbow trout and remove the pin bones (leave the skin on)  

Finely chop 2 shallots and sweat off in a little noily prat and butter until the shallots are soft  

Lightly grease a baking tray and layout the shallots - season the rainbow trout with salt and pepper and layout the trout fillets on top – add a little more noilly prat and cover with foil or plastic wrap and store in the fridge until required – 

2.    For the Mushroom Fricassee – 

Wash and slice the pine mushrooms, finely chop the shallots – 

Sauté in a little softened butter the shallots, dry native thyme and mushrooms, once softened add the noily prat, wine and stock and reduce the liquid until the mushrooms have a shiny glaze – 

Add the cream and bring to the boil then simmer until the cream has reduced to a thick sauce – 

Add the chopped sea parsley and tarragon, monte with the butter and correct the seasoning.  

3.    For the Veloute –  

In a saucepan sweat the shallot in a little softened butter until soft, add the noily prat, white wine and chicken stock and bring to the boil and then simmer until the liquid has reduced by half, add the cream and bring back to the boil then simmer until the mixture thickens and resembles emulsion paint –  

Remove from the heat and add the picked and washed Warrigal greens and the purslane then blend in a bar blender until a smooth green sauce, correct the seasoning with salt and pepper .

4.    For the Fleuron – 

On a baking tray lay out a sheet of puff pastry rolled out to 5mm thick then brush with egg yolk and comb with a fork to form lines through the egg just breaking the surface slightly – 

Chill the pastry then cut 60mm crescent shapes using a round pastry cutter – 

Bake the puff pastry crescents at 190 degrees for 10 to 15 minutes until a rich golden brown and crisp finish.

© Tom Mulligin Le Cordon Bleu

5.    To assemble the dish – 

In a 160 degree preheated oven place the rainbow trout and cook for aprox 10 minutes until the fish is cooked through however a little raw in the centre – Remove from the oven and set a side – 

Re heat the mushroom mix and the sauce – 

To finish the dish – Take 4 preheated plates then layout a tablespoon of the mushroom mix, then lay the rainbow trout fillet on top, garnish with the crisp fleuron and the micro cress then an even amount of the veloute sauce and serve –