Sea trout cured in seaweed and cider with pickled shimeji and mushroom cream

Sea trout cured in seaweed and cider with pickled shimeji and mushroom cream

By
From
Fish Kitchen
Serves
8
Photographer
David Loftus

Sea trout is such a versatile fish and the slight fattiness of its flesh makes it ideal for curing. It’s also very forgiving if you leave it in the cure for too long. And don’t worry if you’re curing more than you need – it freezes well too. Of all the cured recipes, this is the one that shows the technique in its best light, so please do give it a try.

Ingredients

Quantity Ingredient
1 side wild sea trout, skinned, pin-boned and trimmed

Cure

Quantity Ingredient
200g sea salt
200g caster sugar
2 sharp eating apples, quartered
6 teaspoons dried seaweeed flakes
150ml cider

Mushroom cream

Quantity Ingredient
light rapeseed oil, for cooking
1 white onion, peeled and chopped
325g button mushrooms, sliced
200ml double cream
1 lime, juiced

Pickled shimeji

Quantity Ingredient
2 tablespoons light rapeseed oil
2 banana shallots, peeled and finely chopped
500g shimeji mushrooms
75ml cider vinegar

To assemble

Quantity Ingredient
2 tart eating apples
6 teaspoons dried seaweed flakes, plus 1 teaspoon to finish
70ml cold-pressed rapeseed oil
handful tarragon leaves

Method

  1. For the cure, put the salt, sugar, apples, seaweed flakes and cider in a food processor and blitz together for 1 minute.
  2. Lay the prepared sea trout in a tray (that will hold both the fish and cure). Pour the cure over the sea trout, making sure it is evenly distributed and the fish is covered all over. Cover with cling film and place in the fridge to cure for 12 hours.
  3. Wash off the cure well with cold water and pat the fish dry with kitchen paper. Wrap the fish tightly in cling film and keep in the fridge (for up to 4 days) until ready to serve. (At this stage, you can freeze the fish for up to a month.).
  4. For the mushroom cream, heat a large saucepan with a little oil. Add the onion and cook for 1 minute, then add the mushrooms. Cook over a medium heat until the mushrooms have released their liquid and started to colour, about 15 minutes. Add the cream and season with salt and pepper. Bring to the boil and then take off the heat. Tip into a blender, add the lime juice and blend until smooth. Pour into a bowl and allow to cool, then cover and refrigerate.
  5. For the pickled shimeji, heat a frying pan over a medium heat with the oil. Add the shallots and cook for 1 minute until soft but not coloured, then add the shimeji mushrooms and cook for 2 minutes. Now pour in the cider vinegar, season with salt to taste and take off the heat. Tip the mushrooms onto a tray and allow to cool.
  6. To serve, dice the sea trout and place in a large bowl. Peel and dice the apples and add to the cured fish with the shimeji mushrooms, seaweed and rapeseed oil. Toss gently to mix.
  7. Share the mixture between 4 plates and spoon a generous dollop of the mushroom cream to one side. Scatter a pinch of seaweed flakes and some tarragon leaves over each portion to finish.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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