On the Range: Lough Neagh Dollaghan

Method

• 1

  Step 1

  Prepare the Dollaghan by de-boning the trout fillet, rinse under cold water and pat dry and leave to one side.
• 2

  Step 2

  Mix the dry cure ingredients, together and rub onto the trout fillet, wrap tightly in cling film and leave to cure for up to two hours.
• 3

  Step 3

  Add the brown crab to boiling salted water for 8-10 minutes or until cooked. Remove and refresh in cold water. Dissect the crab removing any crab meat and separating any waste.
• 4

  Step 4

  To prepare the bouillabaisse, sweat off the chopped onion, fennel, leek, garlic and celery for 6-7 minutes. Add the brandy and sherry and reduce, add in the fish stock, crab shells and crab meat, bay leaf, star anise,
  and tomato paste and reduce for 2 hours.
• 5

  Step 5

  Roast the tomatoes for 8-10 minutes, add to the bouillabaisse and reduce until a third of the liquid remains. Remove from the heat, purèe the mixture and pass through a fine sieve. When cool transfer into a plastic bottle and refrigerate until ready to serve.
• 6

  Step 6

  To make the anchovy emulsion, beat the egg yolk with the white wine vinegar until slightly thickened. Pour in the rapeseed oil very slowly, continually whisking until an emulsion is formed.
• 7

  Step 7

  Add the saffron, anchovies and smoked paprika and pulse in a blender until smooth. Pass through a fine sieve, transfer into a plastic bottle and chill.
• 8

  Step 8

  Wash off the Dollaghan under cold water, and pat dry. Rub with a little oil, and sear with a blow torch for 1-2 minutes to finish.
• 9

  Step 9

  Portion the dollaghan. Present on a plate. Add some of the crab sauce, anchovy emulsion and herring roe then garnish with a sea purslane.