Credit: Stephen Jackson
Ingredients:
1 large baking potato
A splash of Yorkshire rapeseed oil
A knob of butter
1 onion, finely diced
2 cloves garlic, finely minced
1 small red pepper, seeds removed, diced
1 large carrot, diced
1 large stick celery, finely diced
1 small hot red chili (optional)
1 litre full milk
1 heaped Tablespoon of Yorkshire Mascarpone
A splash of fresh lemon juice
1 chicken / vegetable / fish stock jelly or cube
A glass of dry white wine or white vermouth
Approx. 500g sweetcorn kernels (fresh is ideal, but frozen will be just fine)
salt and pepper
A few slices of our traditional cure smoked trout
Some fresh ‘fish-friendly’ herbs (flat leaf parsley, dill, tarragon etc)
A little Lemon-infused oil, for drizzling
Method:
First, prepare the potato for garnish, Peel the potato and cut into slices about 1cm thick. Cut these into strips about 1cm wide, and then into cubes. Keep the trimmings for use in the soup. Heat a pan of salted water, and simmer the potato cubes until just tender. Drain and reserve.
Now for the soup. Heat a splash of rapeseed oil and a knob of butter in a suitable pan. Add the onion, carrot, celery, garlic and pepper (and chili if using), and sweat over a gentle heat until softened – about 30 minutes. Add the potato trimmings and add the white wine, reducing it until almost gone, then pour in the milk and mascarpone, and add the stock jelly. Bring to the boil, then simmer gently for 10 minutes. Add the sweetcorn, and simmer for a further 20-30 minutes, or until the vegetables are very tender. Take the soup off the heat and allow to cool slightly. Using a stick or jug blender, whizz the soup until super-smooth, and return to a clean pan. Simmer gently until you’re ready to serve.
To serve, gently reheat the soup. Warm the potato cubes up, either in a little boiling water or in the microwave. Slice the smoked trout into delicate slivers or small pieces. Prepare a few tiny herb fronds. To plate up, spoon the bisque into suitable bowls, place a small mound of potato cubes in the middle, and arrange the smoked trout and herbs across the potato. Serve immediately, with a drizzle of rapeseed oil to finish.
