Recipe: Asparagus panna cotta with pancetta & smoked trout

Recipe: Asparagus panna cotta with pancetta & smoked trout

Asparagus panna cotta with pancetta & smoked trout. Picture: Supplied

Panna cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of asparagus and lightly smoked trout.

Ingredients

Panna cotta
50g fresh asparagus, blanched
Handful of English spinach, washed and dried
Half an onion, chopped
3 garlic cloves, chopped
2 tbsp olive oil
1 tsp chicken stock powder
100ml fresh cream
200ml crème fraiche
200ml double cream yoghurt
10g (1 sachet) gelatine powder, sponged in 50ml water
Salt and pepper to taste

Smoked trout
1 whole fresh ocean trout, cleaned
1 pack of oak barrel shavings
Salt and pepper to taste
Zest and juice of 2 lemons

Method 

Panna cotta

1. Fry the onion and garlic in the olive oil on a low heat until well cooked.

2. Add the chicken stock and the cream and bring to a boil.

3. Place the mix with the spinach and asparagus in a jug blender and blend until smooth.

4. Pour through a sieve in a bowl and add the crème fraîche and double cream yoghurt.

5. Mix well and season to taste.

6. Melt the sponged gelatine in the microwave for 10 to 20 seconds and add to the asparagus mix.

7. Mix well so that there are no lumps.

8. Pour the mix into dariole moulds, or any other preferred mould, and place in the fridge for a minimum of two hours or overnight.

9.  Make a small fire in your braai (or a Weber) with charcoal and leave it until it is nice and warm.

10. Place a piece of heavy duty foil on the grid.

11. Place the whole fish on the foil and cover with a lid or more foil.

12. Leave on the braai for approximately 20 minutes or until the fish is cooked but not dry.

13. Take the fish off the grid and let it cool until you can remove the skin.

14. Flake the fish and remove any small bones.

15. Season to taste with salt and pepper

16. Add the lemon zest and juice for extra flavour.

17. Unmould the panna cottas with some warm water on a platter or on individual plates.

18. Serve with pan fried pancetta, blanched asparagus and the smoked ocean trout.

Recipe supplied by chef Mynhardt Joubert of Cathedral Cellar

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