- 140g blanched spinach
- 340ml cream
- 100g eggs (2 jumbo eggs)
- salt and pepper, to taste
- 2 sai sai radish leaves
- 1t mayonnaise
- 350ml satsuma or naartjie juice
- 2g agar agar
- 2 radishes
- 140g smoked or cured trout, sliced
- sea-salt flakes
- 1t trout roe
- nasturtium leaves, capers and flowers, for garnishing
- radish micro greens, for garnishing
To make the spinach custard, preheat the oven to 85ºC. Place the spinach in a blender with 200ml of the cream and blend. Add the eggs and blend again. Add the remaining 140ml cream, season with salt and pepper to taste and pour the mixture into an oven-proof baking dish. Bake for 25 minutes, or until the custard is set. Remove from the oven and leave it to cool. Place the mixture in a food processor, blend it and strain it through a fine sieve, then pour it into a squeeze bottle and refrigerate for 12 hours before use.
To make a radish rémoulade, slice the sai sai lengthways in julienne strips. Season with salt and pepper, and toss in the mayonnaise. Place the satsuma juice in a small saucepan and simmer over a gentle heat, reducing it to 250ml. Add the agar agar and whisk slowly until the mixture thickens. Let it simmer for a further two minutes, stirring constantly – do not boil. Decant the mixture into a bowl and refrigerate for 20 minutes until set. Liquidise the satsuma jelly to form a smooth, shiny gel. Pour it into a squeeze bottle and set aside.
Slice the radishes very thinly, using a mandolin or a very sharp knife. Place them in a bowl of iced water for about two hours, until translucent. Drain and keep refrigerated. Spoon the radish rémoulade in the middle of the plate, and squeeze a few dots of spinach custard around it. Arrange the trout slices on top of the rémoulade and season with sea salt flakes. Drizzle the satsuma gel over the fish and garnish with trout roe, nasturtium leaves, capers and flowers, radish slices, and radish micro greens.
This recipe originally featured in the July 2013 issue of House and Leisure.