Step 1

For the turf smoked trout

Step 2

Fillet the trout, remove the skin and portion both fillets into 4 strips.

Step 3

Mix together the salt, sugar and lemon zest and spread generously over the trout.

Step 4

Cling film and reserve in the fridge for 30 minutes.

Step 5

Once cure time is finished, wash the fish and dry with a clean cloth,

Step 6

Place the turf in a smoking tray, cover with another tray and place over the gas

Step 7

burner. Leave to toast and smoke. Once smoking, cover the tray with muslin cloth

Step 8

and lay the trout flat to smoke. Cover with tin foil and leave on a low heat to smoke

Step 9

for about 10 minutes. Test the smokiness before removing from the tray.

Step 10

Portion into small pieces and reserve the trimmings for the potted trout.

Step 11

For the sorrel mayo and oil

Step 12

Blend the sorrel with the oil until smooth, strain through muslin.

Step 13

Add the whole eggs to the thermo along with the mustard and white wine vinegar.

Step 14

Add the agar, water and blitz.

Step 15

Slowly start incorporating the sorrel oil and blend until light and fluffy. Let down with

Step 16

a little water if it gets too thick.

Step 17

Adjust seasoning to taste with salt, mustard and white wine vinegar.

Step 18

Reserve in a bottle in the fridge until required.

Step 19

Reserve the remaining sorrel oil to garnish.

Step 20

Sweat the vegetables, spices and herbs.

Step 21

Cooked until the shallots are lightly caramelised.

Step 22

Add the mussels and white wine, cover tightly with cling film, the aim is to prevent

Step 23

any of the steam and flavour from escaping. Simmer for 10 minutes.

Step 24

Remove from the heat and leave to stand for 20 minutes.

Step 25

Strain the liquid and discard the aromatics - reserve 20 mussels for the crispy

Step 26

mussels.

Step 27

Add the Nolly prat to the stock and begin to reduce.

Step 28

Taste all the time and season, when flavour is strong and concentrated add ½ of the

Step 29

butter and allow to melt, continue to reduced until desired consistency.

Step 30

Remove from the heat and add a couple of hundred mls to a small pan, set the rest

Step 31

over ice, whisking often.

Step 32

Once cool add the remaining butter and creme fraiche.

Step 33

Whip to consistency in the thermo

Step 34

Season with seaweed powder, sherry vinegar, umami de mar and salt

Step 35

Sourdough crackers

Step 36

Spread the sourdough starter onto a silpat. Sprinkle with the Malden, seaweed

Step 37

powder and vinegar powder.

Step 38

Crisp in the oven on 170℃ for 8-10 minutes.

Step 39

For the crispy mussels

Step 40

Mix the dry ingredients together and slowly pour in the soda water until desired

Step 41

consistency is reached.

Step 42

Toss the mussels in the batter then deep fry in the fryer at 190℃ until golden and

Step 43

crisp, season with the salt and vinegar powder.

Step 44

For the charred scallions and chiffonade

Step 45

Trim the green tips off the scallions and finely chiffonade, place in iced water and

Step 46

leave until needed.

Step 47

Cut the scallions at the ‘Y’ point and toss in sorrel oil and salt. Char on the solid top of the stove until dark colour is reached and they’ve softened slightly. Leave to gently cook in the mussel butter sauce until ready to plate up.