1 Chalkstream rainbow trout (about 2.6kg)
30g bay leaves, toasted and blitzed
20g thyme, finely chopped
180g rock salt
200g caster sugar
15g lemon zest
Broccoli stem salsa
100ml rice wine vinegar
15g dulse seaweed
4g flaked sea salt
4g caster sugar
200g broccoli stems, tough outer layer peeled off and sliced into thin coins
Coriander seed oil
25g coriander seeds
25ml olive oil
¼ tsp flaked sea salt
1 tbsp lemon juice
20g fresh horseradish, peeled and finely grated
20g chives, finely chopped
Fillet the trout and then trim it, leaving a good amount of belly fat. Reserve the scraps and bones for another recipe.
Mix all the ingredients for the cure together, then pour half into the bottom of a large plastic gastro. Lay the fillets on top of the cure, skin-side down, then cover with the remaining half of cure, patting it down onto the fillets. Allow to cure for 4 hours, then thoroughly wash off the cure and pat the fillets dry.
While the trout is curing, make the salsa. Add the first 5 ingredients to a small saucepan on a medium heat and gently warm to dissolve the salt and sugar and hydrate the dulse. Allow to cool slightly then add the broccoli. Refrigerate and leave to pickle for 4 hours.
Preheat the oven to 160C. Spread the coriander seeds out on a tray and toast in the oven until fragrant, 5-6 minutes. Remove from the oven, season with salt and cover with oil while the seeds are still warm. Allow to cool naturally so the seeds infuse the oil.
To serve, cut the trout against the grain into sashimi style slices. Serve about 80 grams per portion, dressed with a little lemon juice and 1 teaspoon of the coriander seeds in oil. Spoon about 20 grams of the broccoli stem salsa on top of the slices and finish with a little horseradish and chives.