Smoked Trout with Brown Butter and Rhubarb Recipe

Name: Smoked Trout with Brown Butter and Rhubarb Recipe
Total time: 150 min
Ingredients: 1kg sticks of rhubarb, roughly chopped, trimmings reserved; 100ml of blood orange juice, or orange juice; 30g of sea salt; 20g of sugar; 10 sprigs of fresh thyme; 10 bay leaves; fish skin, removed from the trout; vegetable oil, for deep frying; salt; 250ml of tamari; 200ml of mirin; 200ml of rhubarb juice; 50ml of lemon juice; 50ml of lime juice; 75ml of rice wine vinegar; 200g of rhubarb, trimmings only; 1 side of trout, approx. 1.5kg, skinned and pin-boned; 180g of sea salt; 120g of golden caster sugar; 250g of butter; 75g of pasteurized egg yolk; 50g of Dijon mustard; 30g of white wine vinegar; 350ml of vegetable oil; 20ml of lemon juice; 10g of table salt, or to taste; 10cm of rhubarb, raw; sea purslane, or other sea herbs; smoked rapeseed oil

www.greatbritishchefs.com

This advanced trout and rhubarb recipe from Nicholas Balfe includes brown butter mayonnaise, a rhubarb-infused ponzu, and a fermented rhubarb paste inspired by umeboshi.

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