Chalk Stream Trout, Golden Beetroot, Sour Cream, Elderflower Recipe - Great British Chefs
This light starter from Stu Deeley involves home-cured and smoked trout, which is served with a very simple beetroot sauce, and pickled beetroot and trout roe garnish.
Ingredients
- 500g of trout fillet, skin, bones and bloodline removed
- 125g of sea salt
- 125g of cane sugar
- lemon zest, from 1 lemon
- 1 golden beetroot
- 75g of rice wine vinegar
- 30g of water
- 25g of caster sugar
- 5g of elderflower cordial
- 330g of golden beetroot juice
- 110g of sour cream
- 30g of soy sauce, gluten-free
- 24g of lemon juice
- 6g of salt
- 22g of elderflower cordial
- 25g of olive oil
- 25g of trout roe
- borage
- viola flowers
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