01362 760760

Chef Miani

23rd May 2018

Apple Brined Trout | Asparagus and Almond Purée | Pickled Asparagus | Pickled Cucumber | Apple Matchsticks | Thyme | Bay Leaf | Tendril Pea Shoots

Apple Brine:

340g Brown Sugar

125g Fine Salt

1ltr Apple Juice

2 Cinnamon Sticks

1 tsp Fennel Seeds

1/2 tsp All Spices

1 tsp Black Peppercorns

1 Bay Leaf

6 Sprigs of Thyme or 1/2 tsp Dried Thyme


Pickling Liquid:


50g Caster Sugar

100g White Wine Vinegar

150g Water

Aromas (Juniper Berries, Peppercorns, Star Anise, Bayleafs)


Asparagus and Almond Purée:


300g Asparagus Stems

150g Ground or Chopped Almonds

30g Butter

Salt and Pepper


Pickled Asparagus:


20 Asparagus Tips

100g Pickling Liquid


Pickled Cucumber:


1/2 Cucumber

150g Pickling Liquid


Ingredient for Recipe:


1 small side ocean trout or 2 sides of brown trout

250g pickling liquid 

2 bunch asparagus

1\2 cucumber

1 green apple

150 g ground or whole almonds

400g asparagus&almond puree




Apple Brine:


For the apple brine mix all the ingredients in a pot and bring to the boil, when boiling remove pot from heat and let cool down completely.


Pickling Liquid:


For the pickling liquid mix all the ingredients and bring to boil, once boiling remove from heat and cool completely.




To prepare the trout you can ask your fishmonger to clean it for you or buy it ready cleaned portions. Cut desired portions and once the apple brine is cold dip and let infuse the trout portions in the liquid covering it overnight in the fridge.




For the garnish cut the tips of the asparagus off, cut them in half again and sit them in a 100 g of pickling liquid and covering it let rest overnight.  For the cucumber as well, we are going to peel it, cut it in 4 longwise and then core the middle with the help of a small knife. Once the cucumber is cored cut the strips into small cubes and then sit them in a 150g of pickling liquid letting rest overnight.


Asparagus and Almond Purée:


For the asparagus & almond puree, bring a pot of water to the boil, cut the asparagus stem in small pieces and cook in water for about 5 minutes, until the centre will be soft and tender. At last add the almonds in the water and boil with the asparagus for a couple of minutes, strain keeping some of the cooking water and blitz in a food processor, adding some water if required for a smooth consistency. Once blitzed cool down on an ice tray to keep the puree as green as possible.


To plate, sit some puree with a spoon on the bottom of the plate, place a portion of trout in the middle and garnish with some fresh cubes and some matchsticks of apple, pickled cucumber and pickled asparagus tips.