Courtesy of 2016 SASSI Trailblazer winner – Chef Claire Blinkhorn-Street
4 x 180g Trout
50ml Canola Oil
5g Wasabi Paste
4 Baby Chinese Cabbages
4 Patty Pans
4 Baby Carrots
For the Mash:
Place the potatoes into a medium sized pot with a pinch of salt and cover with water. Bring to the boil and cook until soft. Next peel the potatoes and mash while still warm. Place the mashed potato with the wasabi, 40g butter and milk, place over a medium heat and mix until combined. Do not over mix. Season with salt and pepper and set aside.
For the Seasonal Vegetables
Bring a small pot of water to the boil. Place the carrots and patty pans into the water and cook until just tender. Remove from the water. Next cut the patty pan in half vertically, place the 8 halves into a pan along with the carrots over a medium heat with half a teaspoon butter and heat quickly. Season and set aside. For the baby cabbages, place a pan over a high heat. Remove the outside leaves of the cabbage and split the centre. Place the centre as well as the outside leaves into the pan and add 2 tablespoons of water. Cook until the leaves are tender and remove from the pan, allow the centres of the cabbage to cook until soft. Drain the water and place the pan back on to the heat. Sear off the cabbage on the flat side. Set aside.
For the Sauce
Place the 240g butter into a pot and melt. Remove the pot from the heat and add the sage leaves. Return the pot to the heat and cook until the butter changes to a golden colour.
For the Fish
Place a frying pan over a medium heat. When the pan has heated slightly, add the oil. Season the skin of the trout with salt and pepper, place skin side down into the hot pan. Cook until the fish moves away from the pan without the skin sticking. Remove the pan from the heat. Next place the trout skin side to the top into an oven tray and place at 180°C and cook until the flesh of the trou begins to flake.