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KIS SAMPHIRE VODKA CURED OCEAN TROUT WITH LEMON ASPEN, BEETROOT, PEPPER BERRY BRIOCHE

Food : Main Courses

KIS SAMPHIRE VODKA CURED OCEAN TROUT WITH LEMON ASPEN, BEETROOT, PEPPER BERRY BRIOCHE

Ingredients

Cured Ocean Trout
  • 1 ocean trout side sashimi grade
  • 2 lemon zest
  • 250ml KIS Samphire vodka
  • 500ml lemon juice
  • 500g rock salt
  • 500g castor sugar
Beetroot and Lemon Aspen Gel
  • 500ml beetroot juice
  • 40g lemon aspen
  • 10ml castor sugar
  • 5ml salt
  • 6g agar-agar
Yellow Beetroot
  • 2 yellow beetroot
Pepper Berry Brioche
  • 30g dried yeast
  • 60g sugar
  • 300ml warm milk
  • 750g baker’s flour
  • 2.5g sea salt
  • 6 egg yolks
  • 7g ground pepper berries
Pickled Daikon
  • 1 daikon, peeled
  • 1 cardamom pod
  • 1 star anise
  • 1 lemon, zest and juice
  • 200ml white balsamic vinegar
  • 80ml castor sugar
  • 3ml sea salt flakes
 

MethodCured Ocean Trout

  • Trim and pin bone the trout.
  • Mix all the remaining ingredients together, coat and cover salmon.
  • Leave to cure in the fridge for 24 hours.
  • Rinse off the curing mixture, pat dry and slice into desired size.
Beetroot and Lemon Aspen Gel
  • Place all ingredients in a heavy based saucepan and bring to a boil.
  • Simmer for 5 minutes, pour onto a tray and chill.
  • Blitz to a gel, pass through a sieve and store.
Yellow Beetroot
  • Peel the beetroot and cut into small cubes.
Pepper Berry Brioche
  • Sieve flour into a large mixing bowl, add remaining ingredients and mix using a dough hook on a medium speed for 8 minutes.
  • Shape into a greased loaf tin and allow to prove for 20 minutes.
  • Bake at 180C for 20 minutes.
  • Once cooled, slice into desired size, drizzle with olive oil and season.
  • Crisp at 100C for 1 hour.
Pickled Daikon
  • Shape daikon into desired size and slice as thinly as possible.
  • Place remaining ingredients in a heavy based saucepan and reduce by 1/3.
  • Strain the mixture and chill.
  • Once chilled mix the daikon and pickling liquid together.
  • Vacuum seal to pickle.
 

Created by : Brent Assam