Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

This stunning dill-cured 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.

First published in 2016
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Ingredients

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Imperial

Dill and vodka-cured Fjord Trout

Dill oil (optional)

  • 1 bunch of dill
  • 500ml of grapeseed oil

Bloody Mary sorbet

Sourdough croutons

  • 1/2 sourdough loaf
  • olive oil
  • salt

Avocado purée

To serve

Equipment

  • Food processor
  • Liquidiser
  • Cheesecloth
  • Ice cream maker
  • Squeezy bottle

Method

1
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
2
Add the vodka to the mixture and spread over the trout, including the underside. Leave to cure for 24 hours, turning every 8 hours
3
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
4
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
5
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
6
Chill before churning in an ice cream maker until frozen. Transfer to a container and freeze to firm up before serving
7
Preheat the oven to 150°C/gas mark 2
8
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
  • salt
  • 1/2 sourdough loaf
  • olive oil
9
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
10
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
11
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
First published in 2016
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Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.

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