Steamed Ocean Trout Vinaigrette Of Coriander

Preamble
See notes on Soupe of Pear and Mango with a Mint and Coriander Sorbet

Ingredients
30 grams Butter
100 grams Tagliatelle
0.4 kilo clean fillet of Ocean Trout
300 grams Baby Carrots
300 grams Baby Turnips
200 grams green Zucchini
8 small pieces Baby Yellow Squash
200 grams Broccoli
50 grams dried Black Mushroom or Chinese Mushrooms
1 dl Olive Oil
0.5 dl Hazelnut Oil
1 dl White Wine
50 grams Shallots
1 bunch Coriander
8 leaves fresh Basil
3 branches Chervil
Juice of 1 Lemon
Coarse Rock Salt
Salt And Pepper
1 gram Saffron Pistits

Method

Prepare the puree of coriander:

Pick only the leaves and blanch them in boiling water for 1 minutes - refresh immediately in ice water. Drain and pass them through a fine sieve; you obtain a smooth and beautiful green puree; reserve in small bowl.

Peel and chop the shallots very finely; put them in a saucepan with the white wine and bring to the boil. Remove from heat, add the saffron, basil and chervil; let it infuse until needed.

Prepare the vegetables;

turn or cut into small batons the baby carrots and turnips and the green zucchini; soak the mushrooms in cold water for half an hour; portion the broccoli into small heads the same size as the baby squash; blanch all these vegetables, carrots, turnips, zucchini, broccoli and whole baby squash for 2 minutes in boiling water; refresh in ice water and set aside.

Cut your Ocean Trout into 4 pieces of 100 gram each and put 3 pieces of coarse rock salt on each fillet; place them in the bowl of the steamer (if you don't have a steamer, you can use a saucepan of boiling water and place a colander or sieve on top which will do as a steamer). Place all the blanched vegetables with the trout, plus the soaked mushrooms and steam for 6 minutes.

While the trout is cooking:

Cook the tagliatelle, drain them and keep them warm in a pan with the butter.

Finish the vinaigrette:

in a bowl put the lemon juice, olive oil and hazelnut oil, coriander puree and the white wine strained from it shallots, saffron and herbs, season to taste with salt and pepper.

When the trout is cooked, place the tagliatelle in the centre of the plate; on top of them place the fillet of ocean trout and arrange with harmony all the vegetables around.

Mix the vigaigrete with has a stunning green colour and pour around the plate. Serve immediately this light and colourful dish.

Remarks
This dish, although using salmon rather than trout, is one of the recipes profiled in Vive, undated, but possibly sometime in 1987/88. "Australian Salmon with Corinader Vinaigrette Tasmanian salmon stuffed with smoked salmon strips on a bed of vegetable pasta, with an encircling fresh garnish of squash, turnips, baby carrots, broccoli and mushrooms. A vinaigrette sauce of coriander creates interesting flavour when combined with the young summer vegetables. Everything is steamed, avoiding the use of cream and butter for the warm months."