Chef Paul Askew on Sunday Brunch Live: A Eurovision Sea Trout Recipe and Star-Studded Lineup

• 2x 150g sea trout fillet loin end – skin on & pin boned
• 1 pot Southport potted shrimps
• 2 Jersey Royal potatoes, medium size – rubbed & washed
• 2 teaspoons Keta caviar
• 50g baby leaf spinach
• Wild garlic leaves (with flowers to garnish)
• Soured cream
• 3 spring onions
• 25g dill, chopped
• 25g flat leaf parsley, chopped
• 1 medium pickled cucumber diced and a dash of the pickling vinegar
• 1 medium cooked beetroot, diced
• ½ lemon zest and juice
• Creamed horseradish
• Horseradish root (to garnish)
• 25g chives, finely chopped

Store cupboard essentials:

Thyme, garlic, extra virgin olive oil, vegetable oil, Maldon sea salt, cracked black pepper, unsalted butter.

Equipment:

Baking parchment, heavy-bottomed non-stick sauté or frying pan, vegetable oil, oven tray, pre-heated oven to 180°, micro plane grater.

For the potatoes:

1. Wash and the Jersey Royals and cook gently in boiling salted water with some sprigs of thyme and a couple of cloves of garlic until cooked. Drain and allow to cool until just warm.
2. Between two sheets of parchment use the bottom of a pan to press down, flatten/crush the potatoes and create a patty.
3. Place the potato patty in the sauté pan with a little olive oil and colour each side. Transfer to an oven tray with a sprinkling of Maldon salt and thyme and put in the pre-heated oven at 180° until golden brown (4-5 mins). Keep warm and serve as the base of the dish.

For the fish:

1. In a heavy-bottomed non-stick frying pan heat a splash of vegetable oil.
2. Place the seasoned fish fillet (Maldon salt on skin, salt & pepper on fresh side) skin side down. Cook for 2 to 3 minutes until gold brown and almost cooked then turn and butter baste until just cooked (a little pink in the middle). Drain and get ready to serve.

For the wilted greens:

1. Heat a little oil in a pan (if you use the still hot fish pan you can retain and enhance the dish with the fish juices) and quickly toss the spinach and garlic leaves until just wilting.
2. When cooked, remove and place on a baking tray lined with kitchen paper to absorb excess moisture.

For the sour cream dressing:

1. Mix the sour cream, chopped dill, lemon zest and juice, creamed horseradish, salt & cracked black pepper and spring onions in a bowl.
2. Check seasoning is to taste and put aside ready to serve and plate.

For the shrimp & beetroot garnish:

1. Melt some butter and a splash of olive oil diced in a small pan.
2. Add the shrimp, the diced beetroot and a little vinegar from the cucumber pickle with parsley and warm through ready to dress.

For the fish dressing:

1. Mix together the pickled cucumber, keta caviar and chives

Plating technique:

1. Place the potato patty on a warmed plate.
2. Next put half of the wilted greens to the side as an ‘anchor’ for the fish.
3. Gentle place the fish on the greens against the potato and spoon some of the sour cream dressing onto the potato.
4. Top the fish with the diced cucumber and keta caviar mix.
5. Dot the shrimp and beetroot garnish around the plate.
6. Add wild garlic flowers & dill sprigs to decorate.