Gin Cured Chalk Farm Trout

 

• 1 Side of Chalk Stream Trout – Trimmed & Pin Boned
• Gin Cure

 

Method

 

Place the side of Chalk Stream Trout into a deep tray and add the gin cure.
Turn the trout so all sides are covered and allow to sit for 3 hours
After 3 hours wash the trout gently under cold water and pat dry. Brush with some more Gin and wrap with cling film.
When required, slice the trout into 3 mm slices and serve.

 

Gin Cure

Ingredients

 

• 250 ml Gin
• 1 Lemon – Zest only
• 80g Sea Salt
• 40g Caster Sugar 

 

Method

 

Place all ingredients into a blender and mix together.

 

 

 

Pickled Candy Beetroot

This recipe is for a batch of Beetroot to keep for other dishes.

• 1kg Peeled and sliced Candy Beetroot
• 100ml White Wine Vinegar
• 130 g Caster Sugar
• 1 Tsp Coriander Seeds
• 1 Tsp Fennel Seeds
• 1 Tsp Cumin Seeds
• Peeling of 1 Lemon
• 1g salt

Method

Lightly wash peel and slice the Candy beetroot.
Place all other ingredients into a pan and bring to the boil and simmer for 5-6 minutes.
Allow to cool slightly then add the sliced beetroot and leave to cool, Place into sterilized jars and keep in the fridge.

 

 

  

Celeriac Slaw

 This recipe will make enough for 10-12 portions

• 1 Whole Celeriac
• 200g Mayonnaise
• 180g Buttermilk
• 10g Chives
• 20g Dijon Mustard
• 20g Wholegrain Mustard
• Salt & Pepper

Method

 

Wash and peel the celeriac
Trim the celeriac and cut into julienne – Place to one side.
Mix all other ingredients together and combine with the celeriac.
Cover and place into fridge until required.

 

 

To Serve

• 3 slices of Cured Chalk Stream Trout
• Celeriac Slaw
• 5 Slices of Pickled Candy Beets
• Mixed Micro Herbs
• Nasturtium Leaves
• Pickling liquid mixed with olive oil