Cured rainbow trout with radish, herbs and apple served with a roast lemon-buttermilk sauce
- Cured rainbow trout
- 200g rainbow trout, skins on
- 100g salt
- 50g sugar
- zest of 1 lemon
- 20g fennel frond, finely chopped
- oil, to deep-fry
- Stock syrup
- 50ml water
- 50ml sugar
- Roasted lemon-buttermilk sauce
- 3 lemons
- 20ml (4 tsp) tonic water
- 10ml (2 tsp) stock syrup
- 100ml buttermilk
- 5ml (1 tsp) Dijon mustard
- To serve
- 3 radishes, thinly sliced on a mandoline
- 1 Granny Smith apple, cut into 0,1cm cubes and drizzled with olive oil and a squeeze of lemon juice
- 20g assorted microherbs
- ½ cucumber, cut into 0,1cm cubes and drizzled with olive oil and a squeeze of lemon juice
- 10ml (2 tsp) rainbow trout caviar
For the trout, preheat the oven to 60°C. Remove the skins and place the skins in boiling water until soft. Place in the oven to dry out overnight.
Combine the salt, sugar, lemon zest and fennel in a bowl. Place the trout in a non-reactive tray and rub with the salt mixture on both sides until covered. Refrigerate to cure, 2 hours. Once cured, rinse briefly and pat dry. Slice into sashimi slices and refrigerate until needed. This can be prepared a day in advance.
Preheat the oven to 170°C. For the stock syrup combine the ingredients in a pot over medium heat and cook until all of the sugar has dissolved.
For the sauce, wrap the lemons in foil and roast in the preheated oven, 1 hour and 30 minutes.
To prepare the dried-out trout skins as a garnish, heat the oil in a deep-fryer or deep pot to 180°C. Deep-fry the skins until crispy. Drain on paper towel and set aside until needed.
Returning to the sauce, once the lemons are cooked, cut in halves and scoop out the flesh, avoiding the white pith. Weigh out 30g lemon pulp and whisk with the remaining sauce ingredients until emulsified.
To assemble the dish, place some sashimi slices on each plate and top with some radish slices. Add some apple cubes to each plate and top with microherbs and a piece of crispy trout skin. Finish off by adding some cucumber and caviar to each plate to serve.