Carrot and Smoked Trout Recipe - Great British Chefs

Ingredients

• 4 large carrots
• 40 baby carrots
• 20ml of olive oil
• 2 organic trouts, scaled, filleted and pin-boned
• 100g of Demerara sugar
• 100g of sea salt
• 2 handfuls of hay
• 2 English buffalo mozzarellas
• 1.5l water
• 50g of kombu
• 25g of bonito flakes
• 60ml of light soy sauce
• 30ml of mirin
• 30ml of rice wine vinegar
• 45g of dried wakame
• salt
• extra virgin olive oil
• 4 large beetroots
• 40ml of Cabernet Sauvignon vinegar
• 1 egg yolk
• 100ml of olive oil
• 1000g of baby red beetroot
• 200g of wet salt
• 1 pinch of salt
• 1 pinch of pepper
• 1 sprig of fresh thyme
• 1 punnet micro parsley cress