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

11 October 2021

 

 

Gin Cured Chalk Farm Trout

 

 

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

 

 

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.

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

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