Rainbow Trout, Stamppot and Broth

Recipe by: Ben Ungermann - Contestant

Serves: 4

Ingredients

Crispy Skin Rainbow Trout:

Fish Broth:

Crusted Stamppot:

Broad Beans:

Baby Watercress and Celery Leaf Salad:

Garnish:

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Method

  1. For the Crispy Skin Rainbow Trout, remove trout fillets and debone. Finely chop carcass into small pieces and reserve for the broth. Trim fillets to neaten and remove excess sinew. Place fillets, skin side down, onto a plate and cover with a damp clean tea towel and set aside in the fridge until required.
  2. For the Fish Broth, fill a large 4 litre pot with water. Add finely chopped fish carcass, celery, onion, carrot, parsley, spring onion, leek and bay leaves. Place onto medium heat and simmer for 30 minutes. Strain into a medium sized saucepan and place over high heat. Add clams and continue to cook for 2 minutes then remove and discard clams.
  3. Strain broth through a fine sieve lined with muslin cloth into a clean 3 litre saucepan then add butter, tomato paste, salt and pepper. Place back onto high heat and continue to simmer until broth has reduced to approximately 1 litre, then remove from heat. Add lemon juice then set aside until needed.
  4. For the Crusted Stamppot, place potatoes in a medium saucepan and add enough water to cover. Place onto medium heat and bring to the boil then continue to cook potatoes until they are tender but not falling apart, about 20-25 minutes. Remove from heat, drain and place potatoes back into saucepan. Set aside until needed.
  5. Meanwhile, melt butter in a small saucepan over medium heat, add leek and garlic and sauté until translucent.
  6. Half fill a medium saucepan with water and sit a bamboo steamer basket on top. Once steamer has filled with steam, add chopped kale and cover. Steam for 5 minutes then remove from heat and set aside.
  7. Take saucepan of cooked potatoes and use a potato masher to mash until smooth. Add cooked leek and garlic, kale, parsley, chives and season to taste.
  8. Line a baking tray with baking paper. Grease 4 x 9cm wide by 4cm high chef ring moulds with some canola spray and place onto the lined tray. Fill the rings to the top with the potato mixture then gently push down on the surface of the stamppot with the back of a spoon to create a flat and level surface. Brush the tops of the stamppot with some beaten egg. Heat a large non-stick frypan over medium heat and add olive oil. Place stamppot, egg side down, into the pan and fry until crisp, about 2 minutes. Brush the other surface with egg then carefully flip the ring of stamppot to crisp the other side. Remove from the heat and set aside on paper towel.
  9. For the Broad Beans, peel outer husks away from broad beans. Set a small saucepan of water over medium heat and bring to the boil. Add broad beans and blanch for 30 seconds then strain and rinse under cold water. Peel broad beans again to remove outer white skin then place into a small bowl with lemon juice, salt and pepper and toss to combine.
  10. For the Baby Watercress and Celery Leaf Salad, combine all ingredients in a small bowl and toss gently to combine. Set aside until needed.
  11. For the Broad Beans, peel outer husks away from broad beans. Set a small saucepan of water over medium heat and bring to the boil. Add broad beans and blanch for 30 seconds then strain and rinse under cold water. Peel broad beans again to remove outer white skin then place into a small bowl with lemon juice, salt and pepper and toss to combine.
  12. To cook the fish, cut fillets in half to give 4 evenly sized portions. Heat a medium non-stick frypan over medium heat. Add oil then add fish fillets, skin side down, and cook until skin is crisp, about 3 minutes. Spoon a teaspoon of butter onto the flesh side of each fillet, then remove from heat and flip fillets onto the flesh side.
  13. To plate, place a Crusted Stamppot into the centre of each serving dish and remove ring mould. Place a piece of the Crispy Skin Rainbow Trout on top of the Crusted Stamppot. Top fish with some of the Baby Watercress and Celery Leaf Salad. Pour some of the Fish Broth into the bowl around the Stamppot. Sprinkle some of the Broad Beans around the Broth and finish with some baby watercress.
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