Kimchi-Cured Sea Trout Recipe - Great British Chefs

Name: Kimchi-Cured Sea Trout Recipe - Great British Chefs
Total time: 120 min
Ingredients: 1 side of sea trout, (approx. 1kg), descaled and pinboned; 50g of flaky sea salt; 30g of caster sugar; 200g of kimchi, liquid only; 250ml of white wine; 250ml of white wine vinegar; 250ml of water; 1 tbsp of pickling spice; 1/2 tbsp of runny honey; 1/4 tbsp of caster sugar; 1 handful of sea herbs, washed – Will uses a mixture of samphire, rock samphire, sea rosemary and sea aster; 250g of wild garlic leaves; 250g of vegetable oil; 2 egg yolks; 1 tbsp of Dijon mustard; 2 tsp apple cider vinegar, ideally infused with wild garlic leaves for 2 weeks (but regular vinegar is fine too); sea salt, to taste; 500g of wheatberries, or farro; vegetable oil, for frying

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This beautiful, vibrant plate of cured sea trout comes adorned with lightly pickled sea herbs such as samphire and sea aster, plus dots of verdant wild garlic m

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Ingredients

1 side of sea trout, (approx. 1kg), descaled and pinboned
50g of flaky sea salt
30g of caster sugar
200g of kimchi, liquid only
250ml of white wine
250ml of white wine vinegar
250ml of water
1 tbsp of pickling spice
1/2 tbsp of runny honey
1/4 tbsp of caster sugar
1 handful of sea herbs, washed – Will uses a mixture of samphire, rock samphire, sea rosemary and sea aster
250g of wild garlic leaves
250g of vegetable oil
2 egg yolks
1 tbsp of Dijon mustard
2 tsp apple cider vinegar, ideally infused with wild garlic leaves for 2 weeks (but regular vinegar is fine too)
sea salt, to taste
500g of wheatberries, or farro
vegetable oil, for frying