Raw trout and avocado sorbet may seem like a strange combination but this ceviche recipe from Galton Blackiston proves that a little adventure in the kitchen can be well rewarded. A fresh and clean dish for a summer's day.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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First, make the sorbet. Place the sugar and water into a saucepan and allow the sugar to dissolve over a low heat. Turn up the heat and simmer gently for five minutes. Remove from the heat and allow to cool
100ml of water
100g of sugar
Slice the avocados roughly and place into a bowl with the lemon juice and lime juice, mix well. Place the chopped avocados along with the cooled sugar syrup and the zest of 2 limes into a liquidiser and blitz until smooth
Churn in an ice cream machine and then store in a suitable container in the freezer
For the ceviche, place the chopped chillies, shallot and coriander into a bowl and mix well. Add the lime juice and zest, the rapeseed oil and season well with the sea salt, white pepper and sugar - taste and add more seasoning if desired. Set aside
2 red chillies
1 large shallot
1 bunch of coriander
80ml of rapeseed oil
1 pinch of sugar
ground white pepper
Skin the trout fillets (if not already skinned) and make sure that all bones are removed. Dice into 1 cm (½ inch) squares or chop roughly. Set aside
2 trout fillets
To serve, add the trout to the dressing and mix well. Leave to rest for 10 minutes before serving with the sorbet
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