june2014-chefs

David and Oliver are Wild about Britain and British produce. If you take the gastro pub movement as a benchmark for great British food then why not have a dedicated British food brand that enables the public to eat what is in our backyard? We felt that the time was right to get Game back on the menu and that the Great British Public was ready to embrace it.

Driving together from a private cooking job in France, it took us the journey back to the UK to work out a plan.  By the time we stopped in Kent for a well-earned pub lunch, the seeds of David and Oliver were sown.  We like to produce great food using fantastic British produce, whether that be wild game, well bred cattle or fish from our coastlines and rivers.

Instructions

Wild brown trout is one of our favourite things. This is partly because of the great meat, the fantastic colours, and flavour of the fish. But also because if we are eating Brown trout it normally means we have spent a day on the river bank fishing!

This is a real simple dish that holds the flavours with out too much messing around.
You will need;

1 x cleaned and gutted brown trout (about 2lb in weight for this recipe)
50 g butter cubed
1 x lemon
1 x shallot
Salt and Pepper
200g of Marsh Samphire

On an oven proof tray, lay out enough foil to be able to wrap the fish and seal it. On top of this piece of foil, lay a similar amount of baking parchment. Now lay the fish on the baking parchment. Stuff half of the butter inside the fish and but the other half of the butter on the skin side that will be in contact with the baking parchment paper. Squeeze the lemon over the whole fish so the juice of the lemon is the cooking liquor. Add a good amount of salt and pepper. Now lightly wrap the fish in the baking parchment and foil so it is encased in a bag. Place in a preheated oven at 180c for about 15-20 minutes, depending on the size of the fish.

Whilst the fish is gently cooking you can prepare the marsh samphire. To prevent this being too salty it is important to give it two quick cooks in boiled water. Wash it thoroughly and boil some water, don’t salt the water! Drop the samphire into boiling water for 1 minute, drain off the water and run cold water over the marsh samphire. Boil the water and repeat. The samphire will remain warm enough to eat but will have lost its overly salty taste whilst keeping its vibrant green colour.

The fish can be served straight from the cooking parcel, placed on top of samphire, and don’t forget to get a spoonful of the cooking liquor. The butter and lemon juice will have emulsified with the juices of the trout making a delicious dressing for the green samphire. The lemon and buttery characteristics of the juices work fantastically with the salty samphire; and accompanied with Pol Roger non vintage is a real winner both David and I love! Enjoy, Oliver.

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