Steamed Ocean Trout with Creamy White Bean Mash
Serves 2 | Complexity: Easy
- 2 ocean trout fillets (preferably the tail)
- 50g semi dried tomatoes, sliced
- 100g fetta
- 1 tsp chopped thyme leaves
- 4 spring onion, finely diced
- 6 capers, finely diced
- 4 cornichons, finely diced
- Splash of sesame oil
- 1 leek, cut in half lengthways
- 375g cannellini beans, pre soaked overnight, drained
- 1 litre chicken stock
- Up to 1 litre of water
- 1 egg yolk
- 2 tbsp EVOO
- Salt & pepper
- 1 lemon
Place the canellini beans into a saucepan with the spring onion and chicken stock.
Place on a lid and simmer for 45-60 minutes, stirring now and then, cook until the beans are soft and most of the liquid is gone. Add salt and pepper and blend to a smooth paste using Mr. buzzy. Drizzle with olive oil when you serve.
Cream together the fetta with the thyme, egg yolk, capers, cornichons and sesame oil, then fold in the semi dried tomatoes.
Cut the salmon in half lengthwise, and top one fillet with the fetta mix, slice the second fillet in half and lay across the top of the fetta mix.
In your steaming pot quickly Blanche the leek leaves.
Lay your stuffed salmon on top of one of 3-4 blanched leek leaves and fold over the edges.
Place wrapped fish into your steamer basket and steam for 8-10 minutes.
Serve with the white bean mash and heaps of freshly squeezed lemon juice.