Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado
by
- Starter
- Medium
- 10
- 2 hours
PT2H
Ingredients
Dill and vodka-cured Fjord Trout
- 1 side of trout , pin-boned and cleaned
- 7g of black peppercorns
- 37g of coriander seeds
- 250g of coarse sea salt
- 75g of caster sugar
- 37g of lemon zest
- 1 bunch of dill
- 50ml of vodka
Dill oil (optional)
- 1 bunch of dill
- 500ml of grapeseed oil
Bloody Mary sorbet
- 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
- freshly ground black pepper
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
- 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
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
- 50ml of vodka
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
- 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
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
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
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Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado
