Pan Fried Salmon Trout
The critically acclaimed Camberwell restaurant The Crooked Well has launched an 'urban foraging menu', featuring many ingredients picked from the local area.
For those of us who don't live near the restaurant, but want to try food that's made from ingredients from the outdoors, the team at The Crooked Well have created this recipe.
Note: this is only for the more experienced cook, and you are going to have to get a lot of ingredients, but it'll be worth it for how good you look for making it.
Pan Fried Salmon Trout with Dandelion Ravioli, Sorrel Butter Sauce, Jelly Ear Fungi and Crisp Fennel
To serve 4 people
Ingredients
- 35g diced raw salmon, skinned & pin boned
- 2 shallots
- 100g ice cold water
- 7 eggs
- 1/2 lemon juiced & zested
- 1 bulb of fennel
- 1 onion sliced
- 1 sprig of thyme
- 50g washed dandelion
- 200ml white wine
- 350g unsalted butter diced
- 100g of jellied ear fungi
- Parsley or chervil
- 1 clove of crushed garlic
- 20g sheep sorrel
- 50ml Chardonnay wine vinegar
- 150ml double cream
- 50g of cooked and peeled brown shrimps
- 400g of type “00” flour, plus a little extra for kneading
- 200g of fine semolina
- Extra virgin olive oil
- Salt and pepper to taste
Preparation
- Pre-heat the oven for 30 minutes at 100â
- Slice the fennel bulb in half through the root, then into 1cm thick slices
- Turn the oven off. Place the sliced fennel on some parchment paper and into the oven for 2-3 hours or until the fennel has dried out
- To rehydrate the fungi, place them in a bowl of cold water and leave for an hour or until they have doubled in size
Method
How make the dandelion, shrimp and salmon ravioli
- Add the diced raw salmon, 100g ice cold water, 2g salt, an egg and half a lemon’s juice and zest into a food processor and blitz them together until smooth
- Add 50g of cooked peeled brown shrimps and “pulse” the food processor for a few seconds until the mixture is coarse. Finely chop 50g of picked and washed dandelion & fold through the mix
- Mix 400g of type “00” flour, 200g of fine semolina and a half teaspoon of salt in a bowl
- Into a separate bowl, add 6 eggs and one tablespoon of extra virgin olive oil and with a fork break the yolks and whisk for about 30 seconds
- Slowly mix the egg and oil mixture into the pasta until fully incorporated
- Sprinkle leftover flour on your kitchen work surface and knead the dough. Add a little more flour in the dough is “tacky”. Finish kneading once the dough is pliable and does not stick to your hands or the work surface
- Wrap the dough tightly in cling film and put it in the fridge for at least an hour before using
- Roll out your dough until it’s about 1.5mm thick
- Place a heaped teaspoon of the dandelion mix off centre from the pasta and place them one inch apart from each other
- Lift one half of the pasta over and push down, using water and a pastry brush to form a seal. Then, lift the other side over to complete the shape of the ravioli and use a pasta cutter to cut the pasta evenly
- Cover in cling film until you are ready to cook
How to make the sorrel butter sauce
- Add the onions, thyme, wine vinegar, wine and half the sorrel in a sauce pan & simmer until reduced by three-quarters
- Add the cream & reduce by half, turn the heat down & add the diced butter whisking all the time until all the butter has been incorporated
- Season with salt & pepper, pass the mixture through a fine sieve & leave in a warm area so the mixture does not split.
How to bring everything together
- Preheat a frying pan with a little olive oil and season the fish with fresh ground white pepper and sea salt and fry the salmon trout for five minutes per side
- Put some lightly salted, boiling water in a pan and blanch the ravioli parcels for 3 minutes
- Meanwhile, pre-heat a pan on the stove add some sliced shallots, crushed garlic & olive oil to the pan, add the now rehydrated jelly ears & fry for a good couple of minutes. Then season with salt & pepper & add some chopped parsley or chervil
- Once the both sides of the fish are cooked, squeeze some lemon juice into the pan and leave the fish on the heat for an additional 2-3 minutes
To serve
- Place the ravioli and salmon on a plate. Decorate with the crisp fennel and jelly ear fungi
- If necessary, mix and reheat the sorrel butter sauce and drizzle on top
- Use the remaining fresh sheep sorrel to sprinkle on top
If you're the sort of person whose best recipe is beans on toast, you're best checking out the resaturant themselves for foraged goodness. For more information, see thecrookedwell.com.