Cured Trout with Beetroot and White Asparagus Recipe - Great British Chefs

Name: Cured Trout with Beetroot and White Asparagus Recipe - Great British Chefs
Ingredients: 1 side of trout, ideally Chalkstream trout, weighing approx. 1kg, skinned and pinboned; 1 fennel, small, chopped; 10g of fennel seeds; 10g of coriander seeds; 1 bunch of dill; 100ml of sake; 75g of caster sugar; 250g of salt; rapeseed oil, for brushing; freshly ground black pepper; 400g of baby beetroot, ideally a mix of golden and candy; 6 sprigs of thyme; 3 garlic cloves, peeled; 1 pinch of salt; caviar, to garnish (Stuart uses Exmoor caviar); edible flowers, to garnish (Stuart uses jasmine flowers); 25g of basil, leaves and stalks separated; 165ml of vegetable oil; 6 white asparagus spears, chopped; 50g of unsalted butter; 1 pinch of white pepper

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Cured Chalkstream trout meets discs of beetroot and a basil and white asparagus sauce in this beautiful dish from Stuart Collins.

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Ingredients

1 side of trout, ideally Chalkstream trout, weighing approx. 1kg, skinned and pinboned
1 fennel, small, chopped
10g of fennel seeds
10g of coriander seeds
1 bunch of dill
100ml of sake
75g of caster sugar
250g of salt
rapeseed oil, for brushing
freshly ground black pepper
400g of baby beetroot, ideally a mix of golden and candy
6 sprigs of thyme
3 garlic cloves, peeled
1 pinch of salt
caviar, to garnish (Stuart uses Exmoor caviar)
edible flowers, to garnish (Stuart uses jasmine flowers)
25g of basil, leaves and stalks separated
165ml of vegetable oil
6 white asparagus spears, chopped
50g of unsalted butter
1 pinch of white pepper