No need for trout pout with this cured dish '“Â Lawrence Murphy
Chalk Stream Foods supplies our restaurant with some of the freshest rainbow trout imaginable.
Their fish is sourced from sustainable farms on the River Itchen andÂ River Test which have beautiful clean flowing waters. These spring fed chalk streams haveÂ natural vegetation and lightÂ and theyÂ grow much bigger than conventional farmed trout.Â
TheyÂ look like small salmon and the oil content of theÂ flesh makes them great to cure or smoke.
A big splash of lime and some sea salt to make aÂ ceviche is one of my favourite ways to use this ingredient. Salmon works too.Â
1 fillet trout or 400g salmon
2 large beetroot
140g caster sugar
100g sea salt
Pinch fennel seeds
1. Freeze the trout or salmon for 48 hours to kill harmful bacteria.
2. Defrost the fish and remove the skin and dark meat. Make sure all the bones are removed.
3. Peel and dice the beetroot andÂ liquidise itÂ withÂ sugar, salt and fennel seeds to form a wet paste.Â
4. Put half the curing mix into a deep plastic tray, put in the fish and cover with the remainingÂ half.
6. Cover with cling film and put in a fridge. Turn the fish over after 10 hours and then leave forÂ another 12.
7. Remove the fish from the cure and wash under a running tap.
8 Pat dry with kitchen towel,Â slice thinly and arrange on plates with horseradish cream.
9. Any left over will keep in the fridge for five days.