Recipe Cured Trout with Finger Lime
Created by Patrick Browning, Head Chef & Owner, Alexandra Hotel
Ingredients
- 2 Large trout fillets
- 75 grams Sugar
- 25 grams Pink salt
- 10 grams Fennel seeds, roasted
- 10 grams Pink Salt
- 1 Egg yolk
- 20 mL Lemon juice
- 20 mL Cream
- 20 mL Olive oli
- 1 pinch(es) Freshly ground black pepper
- 100 grams Sheep yoghurt (or any natural yoghurt)
- 1 handful(s) Chopped chives to garnish
- 4 Flowerdale Farm Finger Limes
- 1 handful(s) Flowerdale Farm Microgreen Chervil
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