A delicious seasonal autumn-winter recipe from chef, Martin, utilising quality seasonal fresh produce from Oliver Kay and seafood from Direct Seafoods.
Preparation:
Cooking:
Serves:
Gin Cured ChalkStream® Trout
Ingredients
- 1 Side of ChalkStream® 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.
Ingredients
- 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
Ingredients
- 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
Ingredients
- 3 slices of Cured ChalkStream® trout
- Celeriac Slaw
- 5 Slices of Pickled Candy Beets
- Mixed Micro Herbs
- Nasturtium Leaves
- Pickling liquid mixed with olive oil
