Dill & Vodka Cured Trout Recipe
This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.
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Cooking tools:
- Ice cream maker
- Food processor
- Blender
- Cheesecloth
- Pitcher
- Squeeze bottle
- Bottle
- Airtight container
- Meat slicer
- Bread knife
- Chef's knife
- Cutting board
- Oven
- Freezer
- Refrigerator
- Skillet
- Saucepan
- Pot
- Baking sheet
- Mixing bowl
- Paper towel
- Spoon
- Plate
Ingredients
- 1 side of trout, pin-boned and cleaned
- 7g of black peppercorns
- 37g of coriander seeds
- 250g of coarse sea salt
- 75g of caster sugar
- 37g of lemon zest
- 1 bunch of dill
- 50ml of vodka
- 500ml of grapeseed oil
- 500g of tomato juice
- 15g of vodka
- 100g of glucose
- 5g of celery salt
- 35g of Worcestershire sauce
- 25g of lemon juice
- 25g of sherry vinegar
- Tabasco, a few drops
- freshly ground black pepper
- 1/2 sourdough loaf
- olive oil
- salt
- 1 1/2 avocados, ripe
- 1 lime, juiced
- pepper
- nasturtium leaves
- dill tops
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