Sea trout with scallop tortellini

Try something new with this delicious sea trout with scallop tortellini recipe – created by chef Graham Campbell. The sea trout is served with a creamy scallop velouté, scallop tortellini and vibrant Tenderstem broccoli.

You’ll need a fine chinois (a conical sieve) for this recipe.

Ingredients (serves 4)

 Sea trout

• 4 sea trout fillets, each weighing 150g
• 1 dash of oil

Squid ink pasta

• 150g of 00 flour
• 1 egg
• 2 egg yolks
• 2g of squid ink

Scallop filling

• 40g of scallops
• 40g of double cream
• Salt

Scallop velouté

• 100g of scallop roe
• 100ml of white wine
• 300ml of double cream
• 1g of lecithin
• Salt

Tenderstem broccoli

• 12 Tenderstem broccoli stems
• Salt

 Method

To make the squid ink pasta, blend all of the ingredients together in a food processor and roll into a ball, then wrap in cling film and leave to rest in fridge for one hour.

For the filling, place the scallops and cream in a food processor and pulse until blended and thick. Season to taste with salt and transfer to a piping bag.

Using a pasta machine, roll out the pasta to its thinnest setting. Cut out four discs of the pasta using a round 9.5cm diameter cutter.

Pipe the filling into the middle of each disc. Lightly brush one side of the disc with water and fold the pasta over the filling, smoothing it down to remove any air pockets. Fold the corners around the edges to create tortellini.

Bring a pan of salted water to the boil and blanch the tortellini for one minute. Refresh in iced water and set aside until needed.

For the scallop velouté, place a frying pan on the stove till hot. Place the scallop roes in the pan to release the juices then add the white wine and reduce by half.

Add the cream, bring to the boil and simmer for five minutes. Remove from the heat, season with salt and leave to infuse for 10 minutes. Pass through a fine chinois (a conical sieve) and set aside.

Preheat the oven to 180°C/gas mark 4. Bring a pan of salted water to the boil.

Sear the sea trout skin-side down in a hot oven-proof frying pan until the skin is crispy. Transfer the pan to the oven for approximately three minutes to finish cooking through.

Place the tortellini in boiling water for three minutes and add the broccoli with one minute to go. Drain and season with salt.

Warm the velouté in a small pan, add the lecithin and blend until foamy with a stick blender.

To serve, place the fish on the plate with a tortellini to one site. Spoon over the scallop velouté foam. Add the Tenderstem broccoli and serve.

Recipe courtesy of tenderstem.co.uk