Ingredients

  • 1 side cleaned sea trout
  • 100g sugar
  • 125g salt
  • 5g fennel seeds
  • 5g coriander seeds
  • 2 star anise
  • 2g juniper
  • Zest of 2 blood oranges, 1 lemon and 1 lime
Pickled Rhubarb
  • 2 sticks rhubarb
  • 100g sugar
  • 100g water
  • 100g apple cider vinegar
  • 5g fresh ginger
Blood Orange
  • 1 blood orange (use zest for cure)
Fennel
  • 1 fennel
  • 10ml rapeseed oil
  • 2g Maldon sea salt
  • 2g fennel seeds
  • 20ml water
Garden Herb Sauce
  • 20g of each: parsley leaves, coriander leaves, dill, lovage leaves, chervil, chives.
  • 200ml apple juice
  • 100ml verjus
  • 30ml white balsamic

Method

Print Recipe

Cured Trout

  • Place the salt, sugar, fennel seeds, coriander seeds, star anise and juniper into a food processor and blitz.
  • Transfer into a bowl and add the citrus zest and mix well.
  • Cover fillet all over with the cure mix and wrap in clingfilm.
  • Leave overnight and wash off

Pickled Rhubarb

  • Thinly slice the rhubarb.
  • Bring the sugar, water, vinegar and ginger to the boil.
  • Pour over the rhubarb and allow to cool.

Blood Orange

  • Peel and segment.

Fennel

  • Cut the fennel into small pieces
  • Toast the fennel seeds in a sauce pan before adding the water, oil and salt.
  • Add the fennel and cook until just soft.

Garden Herb Sauce

  • Pick all the herbs and place all the leaves into a blender.
  • Blend with the apple juice, Verjus and White balsamic and pass.

Ingredients

  • 1 side cleaned sea trout
  • 100g sugar
  • 125g salt
  • 5g fennel seeds
  • 5g coriander seeds
  • 2 star anise
  • 2g juniper
  • Zest of 2 blood oranges, 1 lemon and 1 lime
Pickled Rhubarb
  • 2 sticks rhubarb
  • 100g sugar
  • 100g water
  • 100g apple cider vinegar
  • 5g fresh ginger
Blood Orange
  • 1 blood orange (use zest for cure)
Fennel
  • 1 fennel
  • 10ml rapeseed oil
  • 2g Maldon sea salt
  • 2g fennel seeds
  • 20ml water
Garden Herb Sauce
  • 20g of each: parsley leaves, coriander leaves, dill, lovage leaves, chervil, chives.
  • 200ml apple juice
  • 100ml verjus
  • 30ml white balsamic

Method

Cured Trout

  • Place the salt, sugar, fennel seeds, coriander seeds, star anise and juniper into a food processor and blitz.
  • Transfer into a bowl and add the citrus zest and mix well.
  • Cover fillet all over with the cure mix and wrap in clingfilm.
  • Leave overnight and wash off

Pickled Rhubarb

  • Thinly slice the rhubarb.
  • Bring the sugar, water, vinegar and ginger to the boil.
  • Pour over the rhubarb and allow to cool.

Blood Orange

  • Peel and segment.

Fennel

  • Cut the fennel into small pieces
  • Toast the fennel seeds in a sauce pan before adding the water, oil and salt.
  • Add the fennel and cook until just soft.

Garden Herb Sauce

  • Pick all the herbs and place all the leaves into a blender.
  • Blend with the apple juice, Verjus and White balsamic and pass.

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