Chalkstream trout and cucumber tartare
This refreshing bowl of delicious trout tartare calls for the highest quality and freshest trout. The cucumber is both blitzed into a lightly pickled dressing and diced to give a little texture to the dish. The crispy nori seaweed finishes the starter off nicely with a toasted, umami flavour of the sea, while the simple yolk sauce adds just the right amount of richness. A heavenly combination!
Dan says: 'Chalkstream trout features on most of our menus. They are based in Hampshire and supply the most delicious fresh British trout which is reared in beautiful crystal clear streams packed full of minerals. We buy direct from the farm which you can do through their website too.'
Ingredients
Metric
Imperial
Cucumber dressing
- 2 cucumbers
- 1 tsp mustard seeds
- 1 tsp black pepper
- 1 tsp coriander seeds
- 1 tsp juniper berries
- 1 bunch of dill
- 50ml of white wine vinegar
- 50g of caster sugar
- 1 sprig of thyme
- 1 tsp bonito vinegar, or rice vinegar
- 3g of xanthan gum
Tartare
- 1 side of trout, preferably Chalkstream trout
- pink Himalayan salt
- 1 pink grapefruit, segmented and finely diced
- 1/2 cucumber
- 1/2 bunch of chives, finely chopped
- 2 sprigs of dill, finely chopped
Dill oil
- 100g of dill
- 200g of rapeseed oil, or vegetable oil
To serve
- nori seaweed, cut into strips and toasted until crisp
Method
Begin by making the dill oil. Blanch the dill for 5 seconds in boiling water then transfer to iced water to refresh. Squeeze the dill dry, roughly chop then add to a blender with the oil. Blend on the highest setting until the oil turns bright green. Line a sieve with muslin cloth or a piece of kitchen towel and place it over a bowl. Pour the oil into the cloth and place in the fridge to strain
Ensure the trout has been pin-boned, then sprinkle with himalayan pink salt on both sides and leave to cure for 10 minutes. Wash the salt off, pat dry and neatly dice the fish into 7mm cubes. Scrape the seeds out of the half cucumber and reserve, then cut the cucumber into the same-sized cubes
- 1 side of trout, preferably Chalkstream trout
- pink salt
- 1/2 cucumber
To make the cucumber dressing, roughly chop the cucumbers and place in a blender with the seeds from the diced cucumber for the tartare. Blend until completely smooth
Toast the spices in a hot, dry pan until fragrant. Pour in 50ml of the blitzed cucumber, then bring to the boil. Add the white wine vinegar, sugar, dill and thyme and stir to dissolve the sugar, then add this mixture to the rest of the blitzed cucumber with the bonito vinegar and xanthan gum. Strain through a fine sieve and set aside
- 1 tsp mustard seeds
- 1 tsp black pepper
- 1 tsp coriander seeds
- 1 tsp juniper berries
- 1 bunch of dill
- 50g of caster sugar
- 50ml of white wine vinegar
- 1 sprig of thyme
- 1 tsp bonito vinegar, or rice vinegar
- 3g of xanthan gum
For the tartare, place the diced trout and cucumber in a bowl with the rest of the ingredients and gently mix together
- 1 pink grapefruit, segmented and finely diced
- 1/2 bunch of chives, finely chopped
- 2 sprigs of dill, finely chopped
To serve, divide the tartare mixture between 8 bowls (rice or ramen bowls are good) then pour over a teaspoon of yolk sauce over the trout. Gently pour a small pool of the dressing around the trout and split it with some drops of dill oil. Finish with the crispy nori strips
- nori seaweed, strips, toasted until crisp
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