Chalk Stream trout, golden beetroot, sour cream, elderflower
- medium
- 6
- 60 minutes plus 5 hours for curing and overnight pickling and drying time
This light starter from Stu Deeley involves home-cured and smoked trout, which is served with a very simple beetroot sauce and garnished with pickled beetroot and trout roe. The smoking time will vary depending on the thickness of your trout fillets – in the restaurant they took 6 minutes.
Ingredients
Metric
Imperial
Cured trout
- 500g of trout fillet, skin, bones and bloodline removed
- 125g of sea salt
- 125g of cane sugar
- lemon zest, from 1 lemon
Pickled golden beetroot
- 1 golden beetroot
- 75g of rice wine vinegar
- 30g of water
- 25g of caster sugar
- 5g of elderflower cordial
Beetroot sauce
- 330g of golden beetroot juice
- 110g of sour cream
- 30g of soy sauce, gluten-free
- 24g of lemon juice
- 6g of salt
- 22g of elderflower cordial
Trout roe
- 25g of olive oil
- 25g of trout roe
Garnish
- borage
- viola flowers
Equipment
- Smoking chips
- Smoker
Method
Mix together the salt, sugar and lemon zest
- 125g of sea salt
- 125g of cane sugar
- lemon zest, from 1 lemon
Take a large piece of cling film, and cover with half of the salt and sugar mixture. Top with the trout, and then add the other half of the salt and sugar mixture to the top of the trout. Fold over the cling film, making sure the fillet is completely covered in the salt and sugar
- 500g of trout fillet, skin, bones and bloodline removed
Transfer the fish to the fridge, and leave to cure for 5 hours
Once cured, remove the trout from the fridge, and wash off the salt and sugar
Transfer to a tray and leave overnight in the fridge, covered with a cloth
Next prepare the pickled beetroot, which also needs to be left overnight. Slice the beetroot very thinly, and cut out into shapes, using a flower cutter if you have one
Mix together the remaining pickle ingredients, and add the beetroot. Leave to pickle overnight
- 75g of rice wine vinegar
- 30g of water
- 25g of caster sugar
- 5g of elderflower cordial
For the beetroot sauce, simply mix together all of the ingredients, and then transfer to the fridge to chill
- 330g of golden beetroot juice
- 110g of sour cream
- 30g of soy sauce, gluten-free
- 24g of lemon juice
- 6g of salt
- 22g of elderflower cordial
The next day, smoke the cured trout over smoking chips until done to your liking – this will depend on the size of your fillets
Mix together the olive oil and roe with 250g beetroot sauce
- 25g of olive oil
- 25g of trout roe
To plate, add some of the beetroot sauce to the plate. Add the trout and garnish with pickled beetroot, roe, borage and violas
- borage
- viola flowers
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
