11 May Franschhoek trout with bone marrow ragout
Franschhoek trout, bone marrow and puy lentil ragout, apple and turmeric veloute, honey and black pepper prawns
For the lentil ragout
- 1 cup cooked puy lentils
- ½ carrot finely chopped
- ½ celery stick finely chopped
- 6cm of bone marrow sliced
- ½ cup of good beef stock
Sauté the carrots and celery until soft, add the lentils and then the beef stock. Reduce the stock by half and at the end add the bone marrow for that extra richness.
For the sauce
- 1 onion chopped
- 1 tsp turmeric
- 3 green apples cored and chopped
Sauté the onion until golden then add the turmeric and continue to sauté for 2 minutes. Add the chopped apple and 2 cups of water. Cook the apples until soft on a low heat. Using a hand blender blend the sauce and strain through a fine sieve.
For the prawns
This is entirely up to you how much heat you want on the prawns and how many prawns you would like.
Place the prawns on a flat roasting tray, sprinkle with cracked pepper and drizzle with honey. Grill on a high heat until the prawns are firm. About 5 minute.
Quickly sear the trout in a hot pan, and cook to your liking.
To serve, place some lentils on the plate and carefully place the tout on top. Spoon some of the prawns and honey over the trout and drizzle the plate with the sauce.
By Glen Carlou Executive Chef Johan Stander