A Seasonal Recipe from Andrew Pern

The Star Inn

The fresh flavours of Spring can't be beaten. This recipe by Andrew Pern highlights the best of seasonal eating.

Andrew PernAndrew Pern’s reputation is synonymous with that of his pub, The Star Inn at Harome. He acquired the pub in 1996 and since then it has been consistently appearing on a host of hospitality award lists and held a Michelin star from 2002 to 2010 inclusive. The loyal following for Andrew’s highly seasonal and instinctively ‘local’ food favour this picturesque North Yorkshire Moors village pub, with its boutique 9-bedroom hotel, firmly as a destination location.

With two acclaimed books, Black Pudding and Foie Gras and Loose Birds and Game, to his credit, Andrew is also a regular contributor to a number of publications (the most recent being a recipe column in The Field). He is also a popular ‘performer’ at local food festivals. In 2011 he appeared in BBC2’s ‘Great British Menu’, progressing to the finals and just narrowly missing out on getting his Celebration of Yorkshire Rhubarb onto the banquet menu.

Autumn 2013 saw the opening of ‘The Star Inn The City’ in York, a Brasserie-style all-day restaurant, set in the amazing surroundings of Museum Gardens. Here’s one of the recipes which Andrew kindly passed onto us:

Ballotine of wild sea trout with caper and cucumber ketchup, with a salad of homegrown herbs and heritage potato, and brown shrimp fritters

Ingredients (Serves 4)Trout Ballotine

Ballotine:      
2.2kg sea trout fillets, skinned but not boned
Seasoning
2 leaves of gelatine, soaked    
50g mixed chopped herbs
Potato salad:
250g new potatoes
10g mixed herbs
4 tbsp creme fraiche
Zest of one lemon
Seasoning
Ketchup:      
½ cucumber, skinned and de-seeded   
40g capers      
1 tsp dill, chopped     
4 tbsp homemade/quality proprietary mayonnaise  
Seasoning
Fritters:      
60ml milk
60g unsalted butter
150g plain flour
2 egg yolks
100g brown shrimp, peeled
Oil for deep-frying
Garnish:
Fresh garden herbs

Method

To make the ballotine, place the trout fillets head to tail next to each other, unskinned side on a tray, and season. Soak the gelatine leaves in a little cold water until soft, then lay over one of the trout fillets, and place the another trout fillet on top, so that both are still head to tail. Roll the combined fillets in the chopped herbs, then wrap in clingfilm, twisting the ends to make a sausage-like shape. Poach in boiling water for 15 minutes, remove from the water, then chill in fridge overnight.

For the potato salad, cook the new potatoes in boiling, salted water for approximately 10 minutes. Once cooked, drain and allow to cool. When cool, dice the potatoes into 2 cm chunks. Mix in the chopped herbs, crème fraiche, a little lemon zest and seasoning.

To make the ketchup, place the cucumber and capers into a food processor and blitz to a purée. Add the dill, then season and mix in mayonnaise until it reaches a ketchup consistency.

For the fritters, first bring the milk to the boil, add the butter and allow to melt, then add the flour and mix to a thick paste. Continue mixing until the paste cools, then add the egg yolks and beat until the mixture leaves the sides of the pan. Add the shrimps to the mixture. Chill for 1 hour, then roll into small balls approximately ½cm in diameter. Deep-fry the fritters for 2 minutes at 180°C until golden brown. Drain and keep warm.

To serve, first cut the ballotine into 4cm slices with a sharp knife, allowing one slice per person. Place some potato salad in the centre of each plate with a slice of the ballontine on top. Dot the ketchup around the edge of the plate and arrange 2 to 3 fritters per person on each plate. Garnish with fresh herbs. Serve immediately.

Date:
25th April 2014


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