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Cured trout, ricotta and tomatoes

Serves: 2

Duration: 40 minutes (2 days curing time)

Difficulty: Easy

Ingredients

For the cured trout:

  • 500g trout fillet, pin boned, skinned & trimmed
  • 500g table salt
  • 500g caster sugar
  For the ricotta:
  • 250ml whole milk
  • 250ml double cream
  • 6 table spoons lemon juice
For the tomato:
  • 1 whole tomato
  • 1 whole shallot
  • 10 sprigs of chives
  • 2 teaspoons spoon of creamed horseradish
 

CLAW started life back in 2015 when it discovered that, as a country, Britain export approximately 80% of its crab to the rest of Europe and even Asia. CLAW believe that crab and other British seafood is undervalued, and want more people to realise that it is fresh, healthy, high in protein and most importantly delicious! Try this recipe from Head Chef, Joshua Levy:

Cured Trout

1. Mix sugar and salt together. Cover trout in salt and sugar mix and leave covered in the fridge for 2 days.
2. After 2 days, remove fillets from salt and sugar mix, wash under cold water and pat dry.
3. Using a sharp knife, dice trout in to 1cm cubes.

Ricotta

1. Heat milk & cream together until it’s simmering. (about 60 degrees)
2. Pour in lemon juice, stir once and take off the heat and leave aside for 20 minutes.
3. Slowly pour in to a sieve and put the sieve in the fridge for 10 minutes. You can leave this in the fridge for up to 2 days depending on how thick you want the cheese to be. The longer left in a sieve the thicker it will be. (CLAW like it creamy, so leave it in the sieve for 10 minutes).

Tomato

1. Dice tomatoes the same size as the trout
2. Dice the shallots and chives as fine as you can
3. Mix all ingredients together.

Serving

1. Place a table spoon of ricotta in a bowl and spread it around the base of the bowl.
2. Mix the tomato mix with the trout and place 4 table spoons on top of the ricotta.
3. Garnish with freshly grated horseradish, lemon zest and a chive oil (or substitute this with lemon zest and rapeseed or olive oil).

Ingredients

For the cured trout:

  • 500g trout fillet, pin boned, skinned & trimmed
  • 500g table salt
  • 500g caster sugar
  For the ricotta:
  • 250ml whole milk
  • 250ml double cream
  • 6 table spoons lemon juice
For the tomato:
  • 1 whole tomato
  • 1 whole shallot
  • 10 sprigs of chives
  • 2 teaspoons spoon of creamed horseradish
 

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