Cured sea trout with pickled kohlrabi and parsley


First published in 2019
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Pickled kohlrabi

  • 100g of caster sugar
  • 200ml of cider vinegar
  • 100ml of water
  • 1 kohlrabi

Cured sea trout

Parsley emulsion


Make a pickle liquor for the kohlrabi by bringing the sugar, vinegar and water to the boil. Remove from the heat and allow to cool
  • 100ml of water
  • 100g of caster sugar
  • 200ml of cider vinegar
Thinly slice the kohlrabi to about 1mm thickness using a mandoline, then pour over the pickle liquor, cover and leave in the fridge for 3 days
For the parsley emulsion, start by making the parsley oil. Heat the vegetable oil to around 75ºC, then pour into a blender along with the parsley. Blend for about 8 minutes until the oil is as smooth as possible, then strain through a double layer of muslin cloth overnight in the fridge
  • 300ml of vegetable oil
  • 1/2 bunch of parsley
Blend together the egg yolk, mustard and cider vinegar as you would to make a mayonnaise, then gradually add 250ml of the cold parsley oil whilst blending to make the parsley emulsion. Season and store in a squeezy bottle ready for plating
For the trout, clean and trim the fish and coat in the sugar and sea salt. Place in the fridge to cure for 4 hours, then rinse off the salt and dice the trout into small cubes
To plate, dress the trout in a little parsley emulsion, sliced chives, lime juice and zest, and fill the kohlrabi with the mixture to make little parcels. Place five parcels on a plate along with five dots of the parsley emulsion. Dress the plate with some of the leftover pickle juice, a little bit of sea salt, extra parsley oil and a few sprigs of dill
First published in 2019
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