Ingredients

• 2 gelatine leaves
• bunch chervil
• finely chopped
• bunch dill
• finely chopped
• bunch chives
• finely chopped
• bunch tarragon
• finely chopped
• small handful flatleaf parsley
• finely chopped
• 1 large trout
• filleted
• pin-boned
• skin removed
• 12 crayfish
• shell on blanched
• 1 Savoy cabbage
• dark green leaves only
• finely shredded
• handful small girolles
• cleaned
• 125ml/4fl oz white wine
• splash white wine vinegar
• 1 small banana shallot
• finely chopped
• 150g/5½oz unsalted butter
• plus extra for frying
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• Soak the gelatine in cold water until soft.
• Lay two sheets of cling film on a clean surface and sprinkle the centre with half of the chopped herbs.
• Press one trout fillet over the herbs. Place the gelatine leaves on top of the fish evenly. Place the second fillet on top
• in the reverse direction (head to tail). Cover with the remaining herbs
• press down firmly and roll the ballottine
• starting from the tail
• using the cling film to wrap it tightly. Twist the ends to make a sausage shape. Cover tightly with foil and refrigerate overnight.
• Bring a large saucepan of water to the boil and weigh the ballottine. Add the ballottine to the water
• still in its foil
• for 3 minutes per 450g/1lb. Turn the heat off and leave in the water for 1 hour. Remove from the water and allow too cool. Put in the fridge overnight.
• To make the beure blanc
• place the wine
• vinegar and chopped shallot into a small saucepan over a medium heat and reduce the liquid down by three quarters. Slowly add the butter
• seasoning and lemon juice. Set aside.
• Blanch the crayfish for 3–5 minutes or until they are cooked through and have turned bright red.
• Meanwhile
• blanch the shredded dark green cabbage for 1 minute and refresh under cold running water.
• In a frying pan over a medium heat
• sauté the crayfish with the girolles in a knob of butter. Add the shredded cabbage for 1–2 minutes.
• Place the cabbage
• crayfish and girolles between four plates. Slice the ballottine into four and place on top. Spoon around some of the butter sauce and serve.