Sea trout with scallop tortellini recipe

In this delicious sea trout with scallop tortellini recipe, created by top chef Graham Campbell, the fish is served with a creamy scallop velouté, along with the scallop tortellini and vibrant tenderstem broccoli.

Sea trout is quite different to trout that’s farmed from a river and it actually bears more resemblance to wild salmon in colour, flavour and texture.

You’ll need a pasta maker, piping bag, a fine chinois strainer and plenty of time to create this dish.

Ingredients (serves 4)

4 sea trout fillets, each weighing 150g

1 dash of cooking oil

12 tenderstem broccoli stems

Salt

For the squid ink pasta:

150g of ‘00’ flour

1 egg

2 egg yolks

2g of squid ink

For the scallop filling:

40g of scallops

40g of double cream

Salt

For the scallop velouté

100g of scallop roe

100ml of white wine

300ml of double cream

1g of lecithin

Salt

Method

To make the squid ink pasta, blend all of the ingredients together in a food processor and roll into a ball. Wrap in cling film and leave in fridge to rest for an 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 mousse in 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 on the hob, bring 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 to get 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 strainer 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 side. Spoon over the scallop velouté foam, add the tenderstem broccoli and serve.