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Cured Chalk Stream Trout, Celeriac Slaw, Pickled Candy Beets, Fresh Herbs

11 October 2021



Gin Cured Chalk Farm Trout





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






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.


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



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