Asparagus Panna Cotta with pancetta and Smoked Trout
– Cathedral Cellar Sauvignon Blanc
Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of Asparagus and lightly smoked Trout which pares wonderfully with the Cathedral Cellar Sauvignon Blanc. The acidity of the wine cuts through the creamy rich texture of this dish. The Panna Cotta and Smoked Trout can be made well in advance and is sure to be a show stopper.
SERVING:
Unmould the panna cottas with some warm water on a platter or on individual plates. Serve with pan fried pancetta, blanched asparagus and the smoked ocean trout.
Asparagus Panna Cotta with pancetta and Smoked Trout
– Cathedral Cellar Sauvignon Blanc
Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of Asparagus and lightly smoked Trout which pares wonderfully with the Cathedral Cellar Sauvignon Blanc. The acidity of the wine cuts through the creamy rich texture of this dish. The Panna Cotta and Smoked Trout can be made well in advance and is sure to be a show stopper.
SERVING:
Unmould the panna cottas with some warm water on a platter or on individual plates. Serve with pan fried pancetta, blanched asparagus and the smoked ocean trout.
Panna Cotta
Serves 4
Prep time: 20 min
Setting time: minimum of 2 hours
Panna Cotta
Serves 4
Prep time: 20 min
Setting time: minimum of 2 hours
INGREDIENTS :
- 50g fresh asparagus, blanched
- Handful of English spinach, washed and dried
- Half an onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons Olive Oil
- 1 teaspoon chicken stock powder
- 100ml fresh cream
- 200ml crème fraiche
- 200ml double cream yogurt
- 10g (1 sachet) gelatine powder, sponged in 50ml water
- Salt and pepper to taste
METHOD:
- Fry the onion and garlic in the olive oil on a low heat until well cooked.
- Add the chicken stock and the cream and bring to a boil.
- Place the whole mix with the spinach and asparagus in a jug blender and blend until smooth.
- Pour through a sieve in a bowl and add the crème fraîche and double cream yogurt.
- Mix well and season to taste.
- Melt the sponged gelatine in the microwave for 10 to 20 seconds and add to the asparagus mix.
- Mix well so that there is no lumps.
- Pour the mix into dariole moulds or any other preferred mould and place in the fridge for a minimum of 2 hours or overnight.
INGREDIENTS :
- 50g fresh asparagus, blanched
- Handful of English spinach, washed and dried
- Half an onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons Olive Oil
- 1 teaspoon chicken stock powder
- 100ml fresh cream
- 200ml crème fraiche
- 200ml double cream yogurt
- 10g (1 sachet) gelatine powder, sponged in 50ml water
- Salt and pepper to taste
METHOD:
- Fry the onion and garlic in the olive oil on a low heat until well cooked.
- Add the chicken stock and the cream and bring to a boil.
- Place the whole mix with the spinach and asparagus in a jug blender and blend until smooth.
- Pour through a sieve in a bowl and add the crème fraîche and double cream yogurt.
- Mix well and season to taste.
- Melt the sponged gelatine in the microwave for 10 to 20 seconds and add to the asparagus mix.
- Mix well so that there is no lumps.
- Pour the mix into dariole moulds or any other preferred mould and place in the fridge for a minimum of 2 hours or overnight.
Smoked ocean trout
Serves 4
Prep time: 30 – 45 min
Cooking Time: 20 min
Smoked ocean trout
Serves 4
Prep time: 30 – 45 min
Cooking Time: 20 min
INGREDIENTS :
- 1 Whole fresh ocean trout, cleaned
- 1 Pack of oak barrel shavings
- Salt and Pepper to taste
- Zest and juice of 2 lemons
METHOD:
- Make a small fire in your braai (we use a Weber) with charcoal and leave it until it is nice and warm.
- Place a piece of heavy duty foil on the grid.
- Place the whole fish on the foil and cover with a lid or more foil.
- Leave on the braai for approx. 20 minutes or until the fish is cooked but not dry.
- Take the fish off the grid and let it cool until you can remove the skin.
- Flake the fish and remove any small bones.
- Season to taste with salt and pepper
- Add the lemon zest and juice for extra flavour.
INGREDIENTS :
- 1 Whole fresh ocean trout, cleaned
- 1 Pack of oak barrel shavings
- Salt and Pepper to taste
- Zest and juice of 2 lemons
METHOD:
- Make a small fire in your braai (we use a Weber) with charcoal and leave it until it is nice and warm.
- Place a piece of heavy duty foil on the grid.
- Place the whole fish on the foil and cover with a lid or more foil.
- Leave on the braai for approx. 20 minutes or until the fish is cooked but not dry.
- Take the fish off the grid and let it cool until you can remove the skin.
- Flake the fish and remove any small bones.
- Season to taste with salt and pepper
- Add the lemon zest and juice for extra flavour.