Great British Menu ™

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Louisa

Great British Menu 2026 (Season 21)

Challenge Type:

Cured Confit Trout, Fennel Sauce

Cured and Confit Rainbow Trout with Sparkling Wine Fennel Sauce, Celeriac and Apple Puree, Mooli Ruffles and Trout Roe Louisa cures rainbow trout with fennel, salt and peppercorns, then washes it off before cooking. The trout is confit-poached in a fennel and lemon bath for around five minutes. The dish is served with a celeriac and apple puree alongside a fennel sauce made from shallots, baby fennel, sparkling wine, a touch of garlic, cream and lemon, adjusted carefully for balance. Mooli radish ruffles add crunch and visual texture. Borage cress, fennel fronds, cucumber and trout roe complete the plate. Louisa had intended to include apple and lemon pearls but ran out of time and left them off the final plate.

VETERAN ROUND: Spencer Metzger scored the dish 7 out of 10. The link to the brief was described as imaginative, with room for improvement. The trout was well cooked but needed more seasoning. The fennel sauce was tasty and well balanced. The mooli ruffles were enjoyed but Spencer suggested that compressing them briefly in a light pickle would have brightened the dish considerably. The omission of the apple and lemon pearls was noted; Spencer felt they were not needed. Louisa asked for an extra five minutes at the pass due to concerns about undercooking and was warned that further delays would result in point deductions.

Peer scores suggested 7 or 8. JUDGING ROUND: Pending transcript

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