Along with the GBM Dishes, I was asked if I’d be interested in trying a recipe from the Head Chef of The Bishopstrow Hotel and Spa, near Longleat, Wiltshire. Andy Britton is head chef at The Mulberry Restaurant, he, like all top chefs has a wide range of experiences and now concentrates on using locally sourced produce to its create his menus.
I was asked to prepare this dish at home to help promote eating fish on Good Friday. Unfortunately, I wasn’t in the country at the time. It is such a delicious spring dish though, that I couldn’t not give it some blogging air. It, again, isn’t too clever and just uses what the British countryside has to offer at this time of the year. The main ingredient needed for this dish are peas in their pods. They are available in the supermarkets now. I can’t remember the last time I had podded peas, so I was mightily excited to get my hands on a kilo of them.
The basis of any good risotto is it’s stock base. The shells of the peas are used to make a pea stock which creates an amazing flavour through the dish. The pommery mustard adds an earthy kick to the dish but without adding too much heat.
This really is a midweek treat that anyone can make at home. Mint is stirred through the dish at the end, if you could get hold of some wild garlic leaves though, these would be excellent. For reference I’ve included the original photo from the hotel. You can easily tell how professionals present their food so much better!
- 2 Shallots
- 1 Sprig Thyme
- 1 Bay Leaf
- 1 Garlic Clove
- 100ml Dry White Wine
- 150g Carnaroli Risotto Rice
- 15g Pommery Grain Mustard
- 40g, Grated Parmesan
- 40g Butter
- 2 Large Sprogs Mint
- Half Lemon
- 2 Trout Portions
- 1Kg Fresh Peas
- 2 Large Sprigs Mint
- 6 Edible Flowers
- 10 Sun-Blush Tomatoes
Pea and Pommery Mustard Risotto
- Make the pea stock, shell the peas and add the pods to a stock pot along with a bay leaf, peppercorns and a sprig of thyme. Boil for 15minutes until the water tastes of the pea pods.
- Take 200g of the fresh peas and cook in salted water for 5minutes. Add 150ml of the water to the peas and puree with the picked mint leaves.
- For the risotto, soften the shallots, thyme, garlic, bay leaf. Turn up the heat, add the rice, stir until translucent now add the wine and cook until almost dry. Now add half of the pea stock. Set the timer for 18 minutes. After 9/10 most of the stock will be absorbed, now stir the risotto and add more stock a ladle at a time until the 18 minutes are up. ( I added some extra peas with 5 minutes to go)
- Beat in the mustard, parmesan, butter, some of the puree and mint leaves. Check for seasoning and add some the lemon juice to taste.
- Once the risotto is at 13 minute, fry the trout on a high heat, skin side down for 3-4 minutes. After this, turn off the heat and flip over, the fish will finish off in the residual heat.