insideKENT Magazine Issue 73 - April 2018 | Page 97

SEASONAL IN Spring
FOOD+DRINK
APRIL IS A TIME OF ABUNDANCE WHEN IT COMES TO SEASONAL INGREDIENTS
TO COOK WITH – SPRING IS IN FULL FLOW, SO LAMB, COD, HALIBUT AND
CRAB ARE AT THEIR BEST, AS ARE PUNCHY VEGE OPTIONS LIKE RADISH,
ROCKET AND ASPARAGUS. KEEP YOUR SPRING TABLE SEASONAL WITH THIS
SELECTION OF DELICIOUS DISHES.
Baked Trout with fennel, radish and rocket salad (2)
Ingredients:
• 2 whole trout, scaled and gutted
• 1/2 bunch thyme
• 2 lemons, 1 sliced, 1 juiced
• 2tbsp olive oil, plus extra to drizzle
• 1 large bulb fennel, finely sliced
• 100g radishes, finely sliced
• 1tbsp capers, chopped
• Large handful of rocket
Method:
1. Heat oven to 200°C. Slash the trout's skin three times on both
sides then stuff a thyme branch into each cut. Lay the fish on a
baking sheet and fill the cavity with the lemon slices and remaining
thyme sprigs. Season the fish, drizzle over some olive oil then bake
it for 15-20 mins until cooked through.
Souffléd crab and asparagus tart (6)
2. Meanwhile, mix lemon juice with olive oil, then pour over the
fennel and allow to stand for 10 mins. Stir in the radishes and
capers and season. Mix the rocket through the fennel and radish
salad just before serving with big bits of the flaked trout.
Ingredients:
• 300g readymade shortcrust pastry
• 25g butter
• 25g plain flour
• 300ml milk
• Freshly grated nutmeg
• 2 good pinches chilli powder
• 200g white crabmeat, fresh or frozen and defrosted
• 140g asparagus tips
• 3 eggs, separated
• 3tbsp finely grated parmesan
Method:
1. Heat oven to 200°C. Roll out pastry and line a 25cm tart tin. Line
the case with greaseproof paper and fill with baking beans. Bake for
15 mins, then remove paper and beans and cook for 5 mins more.
Trim off excess pastry. Reduce oven to 190°C.
2. Melt the butter in a non-stick pan, stir in the flour and cook for 1
min. Gradually add the milk, stirring all the time until the sauce is
smooth and glossy. Add nutmeg, chilli and salt and leave to cool
slightly.
3. Flake up the crabmeat and add to the sauce. Blanch the asparagus
for 3 mins, drain well and cool under cold running water. Pat dry
with kitchen paper and scatter over the pastry case.
4. Stir the egg yolks into the sauce. Whisk the whites until stiff, then
fold into the sauce in 3 batches. Spoon into the tart case and sprinkle
with Parmesan. Bake for 30-35 mins until puffed and golden.
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