This stunning dill-cured Fjord Trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish. Served with a silky-smooth avocado purée and steadying Bloody Mary sorbet, this dish holds plenty of intrigue and playfulness.
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To begin, cure the trout. Toast the black pepper and coriander seeds in a hot dry pan until aromatic. Place the remaining dry ingredients and toasted spices in a food processor and blend to form a coarse powder
37g of coriander seeds
7g of black peppercorns
1 bunch of dill
250g of coarse sea salt
75g of caster sugar
37g of lemon zest
Add the vodka to the mixture and spread over the trout, including the underside. Leave to cure for 24 hours, turning every 8 hours
50ml of vodka
On the same day as you cure the trout, make the dill oil. Blanch the dill in a pan of salted boiling water for 1 minute. Refresh in iced water before squeezing out as much liquid as possible
500ml of grapeseed oil
1 bunch of dill
Transfer to a liquidiser with the oil and blitz until smooth, then place in a cheesecloth and hang overnight in the fridge with a jug positioned below to collect the oil that drips through. Store the resulting oil in a bottle until ready to serve
To make the Bloody Mary sorbet, add all of the ingredients to a pan and warm gently. Taste the mixture and adjust the seasoning if necessary
freshly ground black pepper
500g of tomato juice
15g of vodka
100g of glucose
5g of celery salt
35g of Worcestershire sauce
25g of lemon juice
25g of sherry vinegar
Tabasco, a few drops
Chill before churning in an ice cream maker until frozen. Transfer to a container and freeze to firm up before serving
Preheat the oven to 150°C/gas mark 2
Slice the sourdough very thinly using a good bread knife or meat slicer. Rub with oil and salt and bake in the oven for 15–20 minutes until crispy. Break up some of the croutons into a crumb to sit the sorbet on when plating and leave the remaining whole for garnish
1/2 sourdough loaf
When the trout is ready to serve, wash the fillet in cold water for at least 5 minutes to remove any the excess cure and dry with kitchen paper. Cut into 1cm cubes
To make the avocado purée, destone the avocados and place the flesh in a liquidiser with the lime juice, salt and pepper. Blend until silky smooth and transfer to a squeezy bottle
1 1/2 avocados, ripe
1 lime, juiced
To plate the dish, dot cubes of trout all around the plate, interspersed with dots of avocado purée. Add a mound of sourdough crumb, followed by a quenelle of the Bloody Mary sorbet. Add drops of dill oil, shards of sourdough croutons and finish with the dill tops and nasturtium leaves
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