Michelin star recipe of the week#3: Aiden Byrne's sea trout recipe

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Byrne and supperOkay, okay - he hasn't got a Michelin star at the moment. But he is the youngest ever recipient of one, and that's enough for this blog. Plus the shaven-head Scouse owner of the Church Green in Lymm (pictured here sinisterly relaxing with a doomed sea trout) is about to make his first real foray into the world of TV on the BBC's Great British Menu. So here's a cheeky little recipe now that the first sea trout of the season are appearing, taken from his stonking cookbook Made in Great Britain, published by New Holland last year:

Sea Trout with Crab and Ginger Mousse, wrapped in Lettuce with Carrot and Lemon Grass Sauce

Serves 4
1½ chicken breasts, diced
1 egg white
250ml double cream
25 g fresh ginger, peeled
150 g picked white crabmeat
100 g chicken mousse
10 coriander leaves, finely shredded
finely grated rind of 1 lemon
2 round butterhead lettuce
4 portions of boneless, skinless wild sea trout, 120 g each
6 stalks of lemon grass
300 g new season carrots, peeled and finely sliced
75 g butter, diced
2 star anise
1 litre white chicken stock
200 ml double cream
juice of 1 lemon
salt and pepper
coriander leaves, to garnish

For the chicken mousse, place in the diced chicken breasts in a chilled blender bowl and blend until very smooth. Add the egg white slowly, then add two-thirds of the cream while the blender is running. Add a tablespoon of salt and the remaining cream and blend until the mousse is a light consistency. Place in a bowl and reserve. Dice the ginger as finely as possible, place in a small saucepan, cover with cold salted water and bring to the boil. Drain and repeat the process about six times until the ginger is soft. Dry on kitchen paper. Place the crabmeat in a large bowl and add the chicken mousse and coriander leaves and ginger. Season with salt, pepper and lemon rind, cover with clingfilm and leave in the refrigerator for a couple of hours. Bring a large saucepan of water to the boil, add one tablespoon of salt and plunge eight large lettuce leaves in for a few seconds. Remove and quickly place into iced water, drain when cool and place on kitchen paper to dry. On a sheet of clingfilm lay two large lettuce leaves end to end to create one large leaf. Sit a piece of fish in the centre of the leaves and spoon a quarter of the mousse-crab mix on top of the fish with the softened ginger. Fold over the lettuce to create a parcel, using the clingfilm to get a tight seal. Repeat to make four parcels and reserve in the fridge. To make the carrot purée, bruise the lemongrass with the back of a chopping knife and chop into small pieces. In a large, covered pan sweat the carrots with the butter, lemon grass and star anise for 10-15 minutes without letting them colour. When the carrots are soft add the stock, reduce by half, add the cream and again reduce by half. Transfer to a blender and blend until smooth. Pass through a fine sieve twice. Season with salt, lemon juice and sugar, if necessary. Place the fish in the steamer and cook for 6-7 minutes, then leave to sit for a further minute. To serve, reheat the carrot purée and spoon onto each plate. Cut each piece of fish in half widthways and arrange on top of the carrot purée. Dress each dish with some coriander leaves.

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