Beetroot-cured Cotswold trout carpaccio

Ingredients

Fish & Shellfish

  • 1 rainbow trout fillet, or 1 side of trout, weighing approx. 1.2-1.5kg

Store Cupboard

  • 150g of fine sea salt
  • 75g of muscovado sugar
  • 40g of sea salt
  • sea salt

Salad & Fresh Herbs

  • 1/2 bunch of dill, chopped
  • 1 tsp coriander seeds
  • 1 bunch of chives, finely chopped
  • red vein sorrel leaves, or other micro herbs and leaves, to garnish

Spices & Dried Herbs

  • 5g of freshly ground black pepper
  • 5 cardamom pods
  • 2 star anise
  • freshly ground black pepper

Fruit & Vegetables

  • 300g of cooked beetroot, coarsely grated
  • 3 bunches of radishes, trimmed of leaves and washed
  • 2 large beetroots, ideally ruby beetroots
  • 3 shallots, finely chopped

Beverages

  • 2l water

Oils & Vinegars

  • 20g of Cabernet Sauvignon vinegar
  • 60g of rapeseed oil, plus extra for drizzling

Dairy

  • sour cream