1 fillet of trout
14 savoy cabbages, trimmed, cored and finely sliced
2 cherry tomatoes
6 florets of broccoli
400ml of yoghurt
500g frozen peas
1/8 pint cream
1/8 pint vegetable stock
Remove the skin, cut the fillet in half depending on size and cook over a low heat with some olive oil until the fish becomes tender and soft. Bake the scallop in the oven for 10 minutes at 80°C and finish over a low heat with some olive oil.
Confit the tomatoes in olive oil until they become soft but still holding their shape. Cook 2 of the broccoli florets in salted water so that it is slightly soft all the way through. With the remaining broccoli blend with yoghurt until it becomes smooth, spread out thinly on a piece of baking parchment and dry out in the oven at about 50°C. Cook the peas in salted water being careful not to discolour them. Place in blender and blend until smooth, pass through a fine sieve to ensure smoothness. Finely slice the cabbage and blanch in salted water, finish in olive oil or butter.
Place a spoon of the cabbage in the bottom of a bowl with a floret of broccoli and tomato either side. Place the trout and scallop on top of the cabbage with the remaining tomato and broccoli on top, place 2 hazelnuts on and break off a piece of the broccoli crisp and stand vertically at one side. Finish the sauce by heating the pea puree with cream and vegetable stock and serve the dish.
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