Cured Trout with Beetroot and White Asparagus Recipe
Cured Chalkstream trout meets discs of beetroot and a basil and white asparagus sauce in this beautiful dish from Stuart Collins.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Plate
- Plastic wrap
- Kitchen scale
- Measuring spoon
- Spoon
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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