Courtesy of Nigel Haworth at Northcote, Lancashire, UK
This is a recipe I brought back to life from the 18th Century where in Lancashire Blackpudding was a popular dish and often served with Pink Trout. This gave me the idea to re-vamp the combination and serve it with a nettle & Mustard Sauce.
Ingredients
Blackpudding
350g Good quality ready-made Blackpudding mix
100g Chopped Onion
40g Butter
Equipment: 4 x 60 m by 45 m Stainless Steel Ring Moulds
Trout
200g Trout Fillet – Skinned and Pin boned
125g Butter for poaching the Trout
Juice of 1/4 lemon
12 x Blanched & chopped Nettle Leaves or the equivalent in Watercress leaves
Deep Fried Onion Rings
16 Finely Sliced Onion Rings
Milk for dipping the onion rings
Mustard and nettle sauce
400 ml Chicken Stock
160 ml White Wine
200 ml Double Cream
12 x Blanched Nettle leaves or Watercress
Coleman’s English Mustard to taste
Instructions
Blackpudding:
Take a medium stainless steel bowl, place in the Blackpudding and break down with the back of a wooden spoon.
Sauté off the onions in butter for 30 seconds, place into the pudding mix, season with salt and pepper.
Line the four moulds with cling film, leaving a good over lap. Divide the pudding mix equally between the moulds, cover with cling film and press down well. Steam for 10 – 12 minutes.
Trout
Melt the butter in a medium size heavy bottom pan, place the Trout fillets in and gently poach. (In this instance the pan must be covered with a lid to allow the Trout to gently poach in the butter)
Drain off most of the excess butter, add salt, lemon juice and the chopped nettle leaves, with the back of a fork, flake the trout, until a pate like consistency. Check the seasoning and keep warm.
Deep Fried Onion Rings:
Dip the onion ring in milk, pass through a 50/80 x of Paprika and seasoned plain flour.
Deep Fry at 140ºc until golden brown.
Mustard & Nettle Sauce:
Reduce Chicken stock and wine by half add cream and reduce by half again.
Add mustard, liquidise. Correct seasoning
Roughly chop the nettles and add before serving.
To Assemble
1. Place the Blackpuddings onto warm plates and take the moulds off.
2. Divide the trout into four in the pan and quenelle the trout and place on top. (To quenelle, use two spoons to make an oval shape)
3. Sauce around the Blackpudding and place the fried Onions on top.
4. Serve quickly
