A Recipe by Matt Gillan
Sunday won't know what's hit it when you whip out this Michelin-starred dish: steelhead trout, baby gem lettuce, gooseberries, ox tongue, tomato jam...
Keywords
- hotels & travel
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Blender
- Pressure cooker
- Fine-mesh sieve
- Cheesecloth
- Microplane
- Mortar and pestle
- Kitchen scale
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Stockpot
- Whisk
- Ladle
- Parchment paper
- Vacuum bag
- Refrigerator
- Baking sheet
- Peeler
- Kitchen towel
Ingredients
- 1 side Steel head trout
- 200g fine salt
- 200g caster sugar
- Zest 1 lemon
- 1 tablespoon crushed cardamom pods
- 1 tablespoon crushed coriander seeds
- Pomace oil
- 4 baby gem
- 250g double cream
- 200g full fat milk
- 250g water
- 12g veg gel
- 1kg peeled plum tomatoes, chopped
- 300g caster sugar
- 150g white wine vinegar
- 200g gooseberries
- 200g white wine vinegar
- 1 ox tongue
- 1 carrot
- 3 celery sticks
- 1 onion
- 1 leek
- 8 sprigs thyme
- 1 bulb garlic
- 1 litre chicken stock
- 1 litre veal stock
- 2 litres water
- 1400g salt
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