Wealden Times | WT184 | June 2017 | Kitchen & Bathroom supplement inside

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Tours and Tastings at Hush Heath Estate Enjoy a fantastic day at Hush Heath Estate & Winery, the home of award-winning Balfour Brut Rosé. Now open 7 days a week, including Bank Holidays, from 11am-5pm for visitors and wine-lovers to experience FREE Self-Guided tours and tastings. No need to book. New for 2017 – Free Guided Tours on selected dates Enjoy a free guided tour by one of our winery experts, 2½ hours including: A full Estate tour and winery tour followed by a tutored tasting of our award winning wines and ciders. Sun 30 th July 11.30am & Sun 27 th August 11.30am Please note there are limited places so please call 01622 832794 to book your place hush heath estate, five oak lane, staplehurst, kent tn12 0ht 01622 832794 www.hushheath.com HushHeathWineryWT184.indd 1 16/05/2017 15:03 BOOK NOW QUOTE ‘Wealden times’ to claim your free pint of our own real ale Father’s Day Sunday 18th June Sunday Lunch from £19 for two courses | £24 for three courses 01580 211 451 01622 814 717 wealdentimes.co.uk 142 GoudhurstInnWT184.indd 1 23/05/2017 16:23
PerfectFood pairing Fabio Vinciguerra from The Tickled Trout in West Farleigh, part of Hush Heath Estate, teams freshly picked asparagus with tender sea trout in a perfect dinner party dish Seared Sea Trout and Asparagus Serves 1 • 12 asparagus spears • knob of butter • 3 gelatine leaves • 5 radishes • 90g wild garlic leaves • mayonnaise to taste • 160g portion of sea trout • salt and pepper to taste • ½ lemon • drizzle of olive oil 1. Trim and peel the asparagus. To make an asparagus jelly, chop 6 asparagus spears and put them into a pan of salted boiling water with a knob of butter. Then boil for 2-3 minutes. 2. Meanwhile, soak the gelatine leaves in cold water until they are soft. Blend the boiled asparagus with a bit of its cooking liquid, then add the gelatine and blend again until smooth. Transfer into a tray and refrigerate to set. 3. Slice the radishes into rounds under ½cm thick, then stack them and slice into strips, before setting aside. 4. For a wild garlic mayonnaise, blanch the wild garlic leaves in another pan of salted boiling water for 30 seconds. Transfer them to a bowl of iced water to maintain the colour. Then roughly chop the leaves and blend, then add to mayonnaise. 5. Season the sea trout with salt and pepper and place it skin side down in a frying pan over a medium-high heat. Apply a gentle pressure to ensure the fish remains flat in the pan. After 4-5 minutes check if the fish skin is starting to crisp. Once it is, turn the trout and reduce the heat for another 4-5 minutes until it is cooked through. 6. While the fish is cooking, trim the woody base from the remaining uncooked asparagus. Drizzle the spears with olive oil and season with salt and pepper. Grill under a high heat for 3-4 minutes. 7. Remove trout from the heat and squeeze over the juice of ½ a lemon. 8. To serve, start by dotting the wild garlic mayonnaise on the right side of the plate. Add a few cubes of asparagus jelly to the left side of the plate. Place the grilled asparagus spears in the middle of the plate and top this with the cooked sea trout. Garnish with the radish and serve immediately. 143 wealdentimes.co.uk
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Wealden Times | WT184 | June 2017 | Kitchen & Bathroom supplement inside

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