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07/09/2021 // Aimie Edwards

Cook up a feast with Saffron Grange

This summer we were delighted to welcome Tristan Welch, Head Chef of Parker’s Tavern in Cambridge into our vineyard for a live cooking event.  

The event, which was streamed live on his Instagram feed, saw Tristan set up his cooking station amidst our vines and prepare a delicious hot chamomile smoked trout with crushed peas and fresh mint. He paired it perfectly with our Classic Cuvee. 

We are delighted that Tristan has kindly given us permission to share his mouth-watering recipe with you, so why not give it a try yourself at home? Happy pairing! 

 

View this post on Instagram

 

A post shared by Tristan Welch (@the_tristan_welch)

Hot chamomile smoked trout with crushed peas and fresh mint

Serves 4

Ingredients

  • 4 (150g-120g) trout fillet scaled and skin on. 
  • 400g fresh peas or frozen peas 
  • 1 shallot 
  • 100ml good quality first press rapeseed oil 
  • 40ml cider vinegar 
  • 1 small bunch of mint 
  • Flakey sea salt 
  • Black pepper 

  

Smoke mix 

  • 1 tbsp rice 
  • 1 tbsp chamomile tea 
  • 1 tsp brown sugar 

  

 Equipment:  

  • Old tray with cooling rack to fit or a pan will do. 
  • Tin foil 
  • Boiling water 
  • Fine sieve 
  • Sauce pan 
  • Knives and chopping board 

 

Method

  • To smoke the trout, take an old oven tray and place the wood chippings on the bottom very lightly oil the rack and place it on top of the tray so that it is 4-5 cm from the bottom of the tray and the smoke mix.
  • Lightly season and oil the trout fillets and place them on the rack skin side down. cover with a double layer of tin foil and seal it very tight around the edges of the tray, make sure that the foil is not in touching the trout.
  • To cook place the tray on a very high gas flame, make a little hole/chimney in the top of the foil, cook until you see smoke pour out the top (about 2 min) take the tray off the heat and let rest for another 2 minuets.
  • Whilst that’s all going on start the crushed pea and mint salad finely chop the shallot and place in a pan with the rapeseed oil, cider vinegar and a pinch of salt and pepper. Cook gently on the stove so that all the vinegar goes into the shallots. 
  • Cook the peas in salted water until tender then strain them well and add to the shallots, crush lightly with a fork finish with picked mint.
  • To dress the plate place some peas on the base of the plate, the smoked trout on top with the peas around and finish with a couple of fresh pea shoots.
  • Enjoy with a glass of Saffron Grange 2019 Sparkling Rosé!