Cured River Trout, Jersey Royal Crisps, Ricotta and Preserved Lemon

Fresh trout cured for 24 hours, charred with a blowtorch, and served with homemade potato crisps, peas, and ricotta.

Dinner Seafood Gourmet Trout Cured

Estimated Nutrition

Calories

1092.5

kcal / serving

2185 kcal total

Carbs

107.5g

per serving

215 g total

Fat

56.3g

per serving

112.5 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Sugar

For cure

Sugar

For preserved lemons

CondimentsSauces

White Wine Vinegar

Dairy

Ricotta

Fruits

piece

Lemon

Finely sliced on a mandoline

piece

Lemon

Juice only

NutsSeeds

200

Salt

For cure

piece

Fennel Seeds

piece

Coriander Seeds

piece

Star Anise

Crushed

pinch

Salt

To taste

pinch

Pepper

To taste

Wild Fennel

OilsFats

Vegetable Oil

For deep frying

100

Extra Virgin Olive Oil

Seafood

piece

Rainbow Trout

Filleted, skin-on, pin boned

Vegetables

piece

Jersey Royal Potatoes

Finely sliced on a mandoline

tbsp

Mustard Cress

100

Peas

Fresh, podded

Method

Mix the cure ingredients and cover trout fillets in an airtight container for 24 hours in the fridge.

Cut the cured fish into pieces and char the skin using a blowtorch.

Dissolve sugar in 100ml water and vinegar to make syrup, add lemon slices, and store in a jar for 24 hours.

Preheat a deep fat fryer to 150°C.

Rinse potato slices under cold water for 10 minutes to remove starch then dry on kitchen paper.

Whisk lemon juice with olive oil in a small bowl.

Deep fry the dry potato slices until crisp and season with salt.

Toss mustard cress, peas, and wild fennel with the lemon oil dressing.

Spread ricotta on plates, top with trout and salad, then garnish with crisps and preserved lemon slices.