Asparagus Panna Cotta with Pancetta and Smoked Trout


Asparagus Panna Cotta with Pancetta and Smoked Trout
Asparagus Panna Cotta with Pancetta and Smoked Trout
Print Recipe
Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of asparagus and lightly smoked trout which pairs wonderfully with the Cathedral Cellar Sauvignon Blanc. The acidity of the wine cuts through the creamy texture of this dish. The Panna Cotta and Smoked Trout can be made well in advance and is sure to be a showstopper. Serve with ice cold Cathedral Cellar Sauvignon Blanc.
Servings Prep Time
4 people 1 hour
Passive Time
2 hours
Servings Prep Time
4 people 1 hour
Passive Time
2 hours
Asparagus Panna Cotta with Pancetta and Smoked Trout
Asparagus Panna Cotta with Pancetta and Smoked Trout
Print Recipe
Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of asparagus and lightly smoked trout which pairs wonderfully with the Cathedral Cellar Sauvignon Blanc. The acidity of the wine cuts through the creamy texture of this dish. The Panna Cotta and Smoked Trout can be made well in advance and is sure to be a showstopper. Serve with ice cold Cathedral Cellar Sauvignon Blanc.
Servings Prep Time
4 people 1 hour
Passive Time
2 hours
Servings Prep Time
4 people 1 hour
Passive Time
2 hours
Ingredients
Panna Cotta
  • 50 grams Asparagus, blanced
  • Handful of English Spinach
  • 1/2 onion chopped
  • 3 Garlic cloves chopped
  • 2 tablespoons olive oil
  • 1 teaspoon chicken stock powder
  • 100 ml cream
  • 200 ml crème fraiche
  • 200 ml double cream yogurt
  • 10 grams Gelatine powder sponged in 50ml water
  • Salt and pepper to taste
Smoked Trout
  • 1 Whole ocean trout
  • 1 Pack of Oak barrel shavings
  • Salt and pepper to taste
  • Zest and juice of 2 lemons
Instructions
Panna Cotta
  1. Fry the onion and garlic in the olive oil on a low heat until well cooked.
  2. Add the chicken stock powder and the cream and bring to the boil.
  3. Place the whole mix with the spinach and asparagus in a jug blender and blend until smooth.
  4. Pour through a sieve into a bowl and add the creme fraiche and double cream yogurt.
  5. Mix well and season to taste.
  6. Melt the sponged gelatine in the microwave for 10 to 20 seconds and add to the asparagus mix.
  7. Mix well so that there are no lumps.
  8. Pour into dariole moulds or any other preferred mould and place into the fridge for a minimum of 2 hours or overnight.
Smoked Trout
  1. Make a small fire in your braai (we use a Weber) with charcoal and leave until you can hold your hand over the coals for 10 seconds.
  2. Wet some of the oak barrel shavings in a little bit of water and place over the coals.
  3. Place a piece of heavy duty foil over the grid
  4. Place the whole fish on the foil and cover with a lid or with more foil.
  5. Leave on the braai for approx. 20 minutes or until the fish is cooked but not dry.
  6. Take the fish off the foil and let it cool until you can remove the back bone and the skin.
  7. Flake the fish and remove any small bones.
  8. Season to taste with salt and pepper.
  9. Add the lemon zest and juice for extra flavour.
Recipe Notes

Serving - Unmould the panna cottas with some warm water on a platter or on individual plates. Serve with pan fried pancetta, blanched asparagus and the smoked trout.