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Trio of Brown Trout with Rhubarb Compôte and Dill Sauce

A sophisticated seafood platter featuring trout mousseline, spinach and trout pastry, baked stuffed trout, rhubarb compôte, and dill sauce.

FishSeafoodDinner PartyRhubarbTroutPuff Pastry
Estimated Nutrition
Calories
1963.1
kcal / serving
7852.4 kcal total
Carbs
54g
per serving
215.8 g total
Fat
155.1g
per serving
620.5 g total
Protein
85.5g
per serving
342.1 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Puff Pastry
Ready-made
55
g
Brown Sugar
Soft
15
g
Sugar
For dill sauce
CondimentsSauces
1
tsp
Creamed Horseradish
From a jar
200
ml
Red Wine Vinegar
80
g
Dijon Mustard
Dairy
150
ml
Double Cream
3
tbsp
Butter
Unsalted, softened, plus extra for greasing
1
piece
Egg
Free-range, beaten
50
g
Butter
Unsalted, for pastry filling
250
ml
Whole Milk
300
g
Butter
Cold, chopped into 12 pieces
Fruits
2
tsp
Lemon Juice
Freshly squeezed
GrainsCereals
1
tbsp
Plain Flour
Plus extra for dusting
Liquids
500
ml
Fish Stock
For poaching
250
ml
White Wine
Dry
1
splash
Chicken Stock
For quenelles
NutsSeeds
2
tsp
Parsley
Chopped, fresh
1
tbsp
Tarragon
Chopped fresh leaves
1
bunch
Mixed Herbs
Parsley, chives, and tarragon
1
piece
Star Anise
Whole
50
g
Pine Nuts
2
tbsp
Dill
Chopped fresh
4
piece
Sage
Fresh leaves, deep-fried for garnish
OilsFats
402
ml
Olive Oil
Divided use for watercress, sauce, and baking
Seafood
2
piece
Trout Fillet
Hot-smoked
2
piece
Salmon Fillet
Smoked
500
g
Langoustines
Cooked, shells and heads removed, de-veined
500
g
Prawns
Alternative to langoustines, cooked
4
piece
Brown Trout
Whole, heads and tails removed, skin scored
Vegetables
1
piece
Carrot
Peeled and finely chopped
1
stalk
Celery
Finely chopped
1
piece
Onion
Peeled and finely chopped
500
g
Baby Spinach
Fresh leaves
6
piece
Rhubarb
Stems, trimmed and roughly chopped
200
g
Watercress
Leaves
1
piece
Chinese Cabbage
Core removed, leaves shredded

Method

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