This trout and prawn bisque recipe is a real crowd-pleaser.
This trout and prawn bisque recipe comes from chef Jonathan Davies of the Manor House in Stanford Valley and is an absolute winner if you’re having guests.
- 1 trout, about 2kg
- zest of 1 orange
- 100g sugar
- 100g salt
- 200ml Cluver & Jack cider (or any dry cider)
- splash of oil
For the prawn bisque sauce
- 500g prawns with shells (about 16-20)
- 2 tbsp salted butter
- 1 bay leaf
- 1 tarragon sprig
- ½ onion, finely diced
- 1 medium-size tomato, diced
- 1 tbsp Calvados or apple brandy
- 2 tbsp Cluver & Jack Cider (or any dry cider)
- 300ml fish stock
- 200ml cream
- 1 tbsp lemon juice
- 200g red and green spinach
- Fillet, skin and portion the fish. Remove all the pin bones and then portion depending on size of the fish (usually half a fillet equals one portion). Place in a glass or Corningware dish.
- Mix the zest, sugar and salt and liberally sprinkle over the trout. Drizzle the cider over the fish and leave in fridge for 1 hour.
- Remove the trout, wash off the cure and pat dry with paper towel. Wrap the fillets in cling wrap and place in the fridge until ready to cook.
- To make the bisque, peel the prawns and put the meat to one side.
- Melt 1 tbsp of butter in a pan, add the shells and heads, and fry until deep pink and fragrant.
- Add the onion and cook for a further 30 seconds. Add the tomato, Calvados, cider, herbs and fish stock, and simmer for 10 minutes.
- Place in a blender or food processor and blend until smooth. Pass through a sieve and back into a saucepan. Add cream and lemon juice. Just before serving, reheat and whisk in a large knob of butter.
- Heat a splash of oil in a frying pan and cook the fish for about 4-5 minutes, then carefully turn. Turn the heat off and allow fish to sit for 1 minute.
- Sauté deshelled prawns in the same pan.
- Blanch the spinach in salted water, then flash fry in butter for a further minute.
- To plate, place your prawn bisque in the bottom of a bowl, then the red and green spinach, with the trout on top and the prawns around.
Chef Jonathan Davies joined the team at Manor House in March 2018 and has been at the helm of their restaurant ever since. He takes inspiration from the produce of the Overberg and serves up mouthwatering meals. Feel like a treat? Then try his Moerkoffie Stout Mousse Recipe.
The restaurant is open for breakfast lunch and dinner on Thursdays, Fridays and Saturdays and for breakfast and lunch on Sundays.
The restaurant can be found on the Stanford Valley Guest Farm on the R326
+27 (0) 72 198 0862; [email protected]
Recipes supplied and approved by chef.
A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.