Nigel Haworth

 

Nigel Haworth, head chef at Lancashire's Northcote Manor was the winner of the Fieldsports Favourite Game Chef poll 2011. Here he shares one of his classic recipes.

Black pudding and buttered trout with a nettle and mustard sauce

I brought this 18th century recipe back to life. Back then black pudding was a popular dish and here in Lancashire it was often served with trout. This gave me the idea to revamp the combination and serve it with a nettle and mustard sauce. It has been the most popular dish for the past five years at Northcote Manor.

Serves: 4

For the black pudding

Ingredients

350g good quality ready-made
black pudding

200g trout fillet 
- skinned and pin-boned

100g chopped onion

40g butter

12 blanched & chopped nettle leaves (or the equivalent in watercress leaves)

16 finely sliced onion rings

125g butter for poaching the trout

Juice of ¼ lemon

Method

Place the black pudding into a medium stainless steel bowl and break down with the back of a wooden spoon.

Sauté off the onions in butter for 30 seconds and add to the pudding mix.
Season with salt and pepper.

Line four moulds with cling film, leaving a good overlap. Divide the pudding mix between them, cover with cling film and press down well. Steam for 10 - 12 minutes.

Melt the butter in a medium-sized heavy-based pan, place the trout fillets in and gently poach with the lid on.

Drain off most of the excess butter and then add salt, lemon juice and the chopped nettle leaves. With the back of a fork, flake the trout until it reaches a pate like consistency.
Check the seasoning and keep warm.

For the mustard and
nettle sauce

Ingredients

400 ml chicken stock

160 ml white wine

200 ml double cream

12 blanched nettle leaves 
or watercress leaves

Coleman's English Mustard 
to taste

Method

Reduce the chicken stock and wine by half. Add the cream and reduce by half again.

Add the mustard and then liquidise. 
Taste and check the seasoning.

Roughly chop the nettles and add before serving.

For the onion rings

Method

Dip the onion ring in milk, pass through a 50/80 mix of Paprika and seasoned plain flour. 

Deep fry at 140°c until golden brown.

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