KIS SAMPHIRE VODKA CURED OCEAN TROUT WITH LEMON ASPEN, BEETROOT, PEPPER BERRY BRIOCHE
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Mark Sinclair
Brent Assam
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
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
- 500ml beetroot juice
- 40g lemon aspen
- 10ml castor sugar
- 5ml salt
- 6g agar-agar
- 2 yellow beetroot
- 30g dried yeast
- 60g sugar
- 300ml warm milk
- 750g baker’s flour
- 2.5g sea salt
- 6 egg yolks
- 7g ground pepper berries
- 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
Methods and Directions
Cured 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.
- 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.
- Peel the beetroot and cut into small cubes.
- 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.
- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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