Experience a Taste of The Art School at Home with Chef Paul Askew’s Sea Trout “Odessa” Recipe as cooked on Sunday Brunch Live.
This Sunday, tune in to Sunday Brunch Live to see Liverpool’s very own Chef Patron Paul Askew from The Art School showcasing his culinary skills alongside hosts and good friends Simon Rimmer and Tim Lovejoy. The episode promises to be a delightful treat, as Paul will be demonstrating his delicious Pan Roast Fillet of Sea Trout “Odessa” recipe, a perfect dish to impress your guests at your next dinner party.
Not only will you get to witness Chef Paul in action, but you’ll also be in the company of an impressive lineup of guests, including Stephen Mangan, Pauline Black, Mark Bonnar, Morgana Robinson, Jessie Ware, Chris Van Tulleken, and Karina Elias. The show is set to be a fantastic mix of entertainment, cooking, and lively conversation, so make sure you don’t miss it!
As a sneak peek, we’re sharing Chef Paul Askew’s mouthwatering Sea Trout “Odessa” recipe below. This recipe, perfect for two people, combines the flavours of sea trout, Jersey Royal potatoes, and a delicious shrimp and cucumber pickle dressing. Follow the detailed instructions to recreate this amazing dish in your own kitchen and experience a taste of The Art School at home.
- 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.
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:
- 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.
- Between two sheets of parchment use the bottom of a pan to press down, flatten/crush the potatoes and create a patty.
- 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:
- In a heavy-bottomed non-stick frying pan heat a splash of vegetable oil.
- 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:
- 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.
- When cooked, remove and place on a baking tray lined with kitchen paper to absorb excess moisture.
For the sour cream dressing:
- Mix the sour cream, chopped dill, lemon zest and juice, creamed horseradish, salt & cracked black pepper and spring onions in a bowl.
- Check seasoning is to taste and put aside ready to serve and plate.
For the shrimp & beetroot garnish:
- Melt some butter and a splash of olive oil diced in a small pan.
- 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:
- Mix together the pickled cucumber, keta caviar and chives
- Place the potato patty on a warmed plate.
- Next put half of the wilted greens to the side as an ‘anchor’ for the fish.
- Gentle place the fish on the greens against the potato and spoon some of the sour cream dressing onto the potato.
- Top the fish with the diced cucumber and keta caviar mix.
- Dot the shrimp and beetroot garnish around the plate.
- Add wild garlic flowers & dill sprigs to decorate.
Don’t forget to tune in to Sunday Brunch Live this weekend to see Chef Paul Askew cook up this incredible Sea Trout “Odessa” dish alongside Simon Rimmer and Tim Lovejoy, and enjoy the delightful conversations with the star-studded guest lineup. Mark your calendars and get ready for a memorable Sunday morning experience!