Chef - Paul Wedgwood
Ark of Taste Product - Peasemeal
Producer - Golspie Mill
Peasemeal has been given a bit of oriental treatment by Paul. The flour is used to make fresh noodles and a crispy batter for the oyster. When in season, this recipe can be a forgotten food triumph combining the peasemeal with Windermere Char and the Fal or Colchester Oyster!
– Mix together flour and Peasemeal.
– In a large bowl sift ¾ of the mixed flour and the salt. Make a well in the centre. Combine the whole egg, oil, water and egg yolk and add to flour mixture. Stir to mix well.
– Sprinkle work surface with remaining flour. Place the dough in the middle of the floured area and knead until smooth and elastic. Once kneaded allow to rest for 10 minutes.
– After this resting period divide the dough in half. Dust the work surface with Peasemeal and roll the dough until 2mm thick. Dust with Peasemeal and allow to rest for a further 25 minutes.
– Now roll the dough into a tight spiral and then with a very sharp knife slice across it however thick you want your noodles to be. Cook noodles in boiling salted water for about 90 seconds or until tender.
Wasabi Peasemeal Oyster Fritter
– Mix together Peasemeal, flour and wasabi powder. Add soda water and mix until you have a smooth batter.
– Pass the shucked oyster through Peasemeal to coat and then into batter mix.
– Deep fry in oil (180°C) until golden and serve immediately.
Constructing the dish
– Bake the trout in a 160°C oven to your liking (around 15 minutes)
– In a pan quickly fry the ginger, chilli and garlic on a high heat until fragrant. Add some stock (veg or chicken) and bring to the boil. Turn the heat down to a low simmer and add the pak choi. Braise until tender.
– In the middle of the plate add the noodles, placing the trout neatly on top. Garnish the fish with the beans and the fried oyster. Place the pak choi next to the fish, with some finely sliced ginger and chilli. Finish the plate with a drizzle of thick oyster sauce.