Oat crusted trout with porcini velouté

Recipes: Week 5

Oat crusted trout with porcini velouté perfectly paired with Jordan Barrel Fermented Chardonnay

mushroom fish small

Oat crusted trout with porcini velouté, recipe by culinary legend Chef George Jardine

500g trout fillet
100g crushed oats
1 egg white
Salt and pepper to taste

Porcini velouté:
100g dried porcini mushrooms
Olive oil
2 shallots chopped
1 clove garlic crushed
100ml white wine
200ml cream
Salt and pepper to taste

Pickled wild mushrooms:
1 part sugar
2 parts vinegar
2 parts water
200g wild mushrooms
Olive oil

Portion the tout fillet into 4 equal portions.  Season the oats with salt and pepper.  Brush the fillets in a little egg white then coat in the oats.  Pan-fry the trout fillets in a little butter until golden brown on each side.

Heat a pot with a little olive oil and gently sauté the shallots and garlic.  Cook until translucent.  Squeeze the reconstituted mushrooms. Retaining the liquid, and add this to the pot.  Sauté for 1 or 2 minutes, then de-glaze with the white wine.

Reduce this by half and then add the mushroom liquid and reduce by half again.  If you are using fresh mushrooms, then you will need to add 200ml fish stock here.

Once this is reduced, add the cream and cook out gently until a nice saucy consistency.  Season with salt and pepper.

Pickled wild mushrooms:

We pickle with a combination of water, vinegar and sugar.  The degrees of combination depend on what you are trying to pickle.  You may need more vinegar for meat as it will need the acid to penetrate the heavy protein: for mushrooms the pickle is quite light.

Bring the brine (sugar, vinegar and water) to boil.  Pour it over your clean, whole mushrooms.  Cover and allow to cool.  Store in an airtight container.

Trim the pickled mushroom, dress with olive oil and some freshly chopped herbs such as chive or parsley.

Download PDF