大象传媒

Ingredients

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• 675g- 1kg fresh sea trout
• 2-3 pieces preserved ginger
• 50g slightly salted butter, softened
• 1 tbsp currants
• Salt and pepper
• 225g shortcrust pastry
• Egg for egg wash

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Method

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Fillet and skin the sea trout. Remove any bones with a pair of pliers. Split the fish in to two horizontal pieces and season with salt and pepper.

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Rinse the syrup off the ginger, finely chop and mix it with the currants and butter. Spread the mixture over each piece of fish and then sandwich them together.

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Roll out the pastry and wrap it round the sea trout to form a neat parcel.

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Egg wash the pastry and bake for approx. 30-45 mins depending on the size of the fish parcels. Cook at 220掳c for the first 20 mins and reduce to 150掳c for the remainder of the time.

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Serve with lemon hollandaise cream.

Ingredients

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• 150ml whipping cream
• 150g unsalted butter
• 1 egg yolk
• Zest and juice of 陆 lemon

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Method

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Whip the cream until it stands in soft peaks.

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Melt the butter in a small pan.

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Whisk the yolk in a heatproof bowl, drizzle in the melted butter, whisking vigorously to emulsify the butter and egg in to a smooth and creamy mixture.

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Add the lemon juice and zest. Season to taste and fold in the whipped cream.

Ingredients

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• 2 large egg whites
• 1 tbsp powdered egg
• 15g plain flour
• 25g cocoa powder
• 90g icing sugar
• 100g ground almonds
• 90g caster sugar
• 150ml double cream
• 150g dark chocolate

銆赌

Method

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Sieve together the flour, icing sugar and cocoa powder, then add the ground almonds.

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In a separate bowl, whisk the egg whites and powdered eggs until firm then add the caster sugar slowly, a spoonful at a time. Fold in the mixed dry ingredients.

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Spoon in to a piping bag and pipe small circles on to baking sheets lined with parchment paper. Leave to stand for twenty mins or so until a skin forms on the surface of each one.

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Bake the macaroons on the middle shelf of a preheated oven (150掳c) for about 20-25 mins until slightly firm. Leave them on the tray for 5 mins then transfer to a wire rack to cool. (You can store the macaroons in an airtight container for up to three days).

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For the filling, heat the cream until nearly boiling and then pour in to a bowl. Stir together until the chocolate is melted and smooth. Leave it to cool and thicken.

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Snickers up your macaroons by adding a dollop of crunchy peanut butter when you sandwich the macaroons together.