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