On the seventh day of Chefmas, Simon Hulstone gave to me…

Simon Hulstone _header

A Beetroot, Vodka and Tellicherry Pepper Sea Trout Gravadlax

Feeds six to eight people

Ingredients
1 side of trimmed seatrout (skin on but bones carefully removed and belly flaps taken off.)
100g Maldon sea salt
100g caster sugar
3 large red beetroots
150ml vodka
Tellicherry Pepper GSEB
150g Dijon mustard
1 head of fennel
2 lemons
1 lime
Bunch of dill
200g crème fraiche

Method

  1. Make sure all bones are removed from the sea trout, and then lay trout in a deep tray, skin side down.
  2. Mix the sugar, Maldon salt, a real good minutes worth of Tellicherry Pepper grinding and the vodka. Peel the beetroot and grate, mix into the salt mix. Place the mixture evenly all over the trout and place into the fridge for six hours. Once six hours are up turn the trout over and spread some of the mixture onto the skin, place back into the fridge for six more hours.
  3. After the total 12 hours are complete, remove the trout and gently scrape off the mixture, pat dry and lay onto a tray. Roughly chop half the dill and again grind enough Tellicherry to lightly cover the trout. Spread the mustard over the trout allowing enough to allow the dill to stick.
  4. Place back into the fridge until needed.
  5. Using your sharpest knife thinly slice the fennel as thin as you can, place into a bowl and grate the lemon and lime zest over and then juice the fruits. Chop the remaining dill and mix through. This job should be done last minute as the fennel will go limp quickly and we want to retain a little bite.
  6. Remove the trout from the fridge and using a fish knife, thinly slice from the tail end first. Lay the fish onto a plate or platter and garnish with the fennel and a spoon of crème fraiche, serve immediately.

Your trout will keep for one week in the fridge.

FOOD TREND ALERT

We’ve already had a Keralan fish curry from Shaun Hill and festive seared scallops from John Calton. It seems that fish dishes are a hot alternative for Christmas dinner, this year, as Tom Brown, head chef at Outlaw’s at The Capital, confirms. Keep your eyes peeled for even more recipes coming…

6-Tom Brown

“Fish is a great alternative to turkey at Christmas.  A big fish on the bone tastes great, it’s nice and moist, and it looks impressive on your Christmas table.

“I would recommend a whole turbot or, if you are worried about bones, a whole monkfish tail. You don’t need to steer too far from the traditional garnishes either – serve it with some vegetables and a nice gravy.”

 

Tom Brown, head chef at Outlaw’s at The Capital 

The 12 days of Chefmas…

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Emma Cullen

Emma Cullen

Emma is an ex-Fed Up & Drunker that has been released into the wild

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