- 100 g leek, shredded
- 1 T butter
- sea salt and freshly ground black pepper to taste
- 250 g mashed potatoes
- 1 T wholegrain mustard
- 2 T fresh chives, chopped
- 6 duck eggs
- 200 g flour
- 4 free-range eggs, beaten
- 420 g lightly smoked trout, skinned
- 1 T lemon juice
- 200 g breadcrumbs
- 3 cups sunflower oil
- baby leaves to garnish
- For the curry velouté, blend:
- ½ onion, shredded
- 1 clove garlic, crushed
- 2 sprigs thyme
- 1 bay leaf
- 1 T curry powder
- 1¼ cups fish stock
- ¾ cup white wine or apple juice
- 1¾ cups cream
Preheat the oven to 200°C. Sweat the leeks in the butter until soft and sweet. Set aside.
Place the trout on a baking tray, drizzle with lemon juice and season with salt. Roast for 8 minutes, then drain, squeeze out the excess liquid and flake.
Mix the mashed potato with the cooked leeks, flaked trout, mustard and chives. Season lightly and chill.
Boil the duck eggs for 5 minutes, then plunge into cold water. When cold enough to handle, peel and drain on kitchen paper.
Lay a sheet of clingfilm on your work surface and place 60 g of the trout-potato mixture into the centre of it. Roll out to make a disc of 12 cm in diameter. Dust 1 of the cooked duck eggs with flour and place in the centre of the disc. Bring the edges of the clingfilm together and shape around the egg. Repeat with the remaining duck eggs, then arrange on a tray and chill again.
When the eggs are cold, roll them in the remaining flour, tapping off any excess. Dip into the beaten egg and then into the breadcrumbs and deep-fry in hot oil for 5 to 7 minutes, or until golden.
Serve immediately with a drizzle of curry velouté and garnished with baby leaves.