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

10
2 hours

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

  • 1 1/2 avocados, ripe
  • 1 lime, juiced
  • salt
  • pepper

To serve

  • nasturtium leaves
  • dill tops

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
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
  • pepper
  • 1 1/2 avocados, ripe
  • 1 lime, juiced
  • salt
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
  • dill tops
  • nasturtium leaves