Sea trout with Isle of Wight tomato, chipotle and lovage

First cure the trout. Mix together the salt and sugar

Coat the sea trout fillet with the mixture and let it cure in the refrigerator for 4 hours. After curing, wash off the cure under cold water

Meanwhile, place the trout bones and trim in a perforated heatproof tray and cling film the top

Place the juniper branches in a fireproof and heatproof container and set alight, then snuff out the flames

Place the perforated over the top of the branches and leave to smoke for 10 minutes

Place the smoked bones in a saucepan with the spring onion, kombu and sliced ginger and then cover with water

Bring to a simmer, then season with salt and rice wine vinegar, then simmer for three hours

Transfer to the fridge to chill

Blend or finely chop 50g of the trim, then whisk into the egg white 

Whisk the egg white mixture into the broth, then bring to a simmer 

As the egg whites cook, they’ll stick to impurities and clarify the broth. Once the egg whites are cooked, remove and discard the raft

About 30 minutes before serving, mix together all the ingredients for the tomato salad, and season with the salt and sherry vinegar to taste 

To cook the trout, heat the clarified butter to 55°C. Gently add the cured trout fillet. Cook until the trout is just cooked through, about 10 minutes, then remove and flake the fish

Arrange the dressed Isle of Wight tomatoes and puffed buckwheat on a plate

Place the flaked trout and trout roe on top of the tomatoes. Dust the trout with the chipotle powder, then pour the clarified trout consommé around the dish