The Salthouse Harbour Hotel Head Chef, Chris McQuitty has designed three exclusive recipes specially for EAUX magazine. This starter, main course and dessert make the most of fresh, local, seasonal ingredients.

 

300-340g (10-12oz) rainbow trout fillet

50g Salt

100g Dark soft brown sugar

3g coriander seeds

1 lemon juice and zest

5g chopped dill

100ml beetroot juice

 

Trout is in the same family as salmon, the oily fish family. It has a much gentler flavour, and the physical make-up of the flesh means that there is just as much moisture as a piece of salmon but a much more delicate flesh. This will also work with sea trout.

 

The trout is to be cured 24 hours in advance to eating. Combine all of the above ingredients besides the trout to a paste. The trout fillet should be pin boned and have the excess fat removed. Place the fillet in the cure, and be sure to cling film over the top. Refrigerate for 24 hours. The fillet should be firm but supple, this will be the tell-tale sign that it is ready. Wash the fillet gently and quickly under a cold running tap. Slice as thin as possible, ideally you would have slices as thin as smoked salmon.

 

To eat alongside the trout you could have fennel and beetroot, as we use at the Salthouse on this dish. We have simply sliced the fennel on a mandolin and dressed with lemon juice and salt. The beetroot we have roasted, peeled and seasoned with olive oil and salt.

Present as you wish on the plate!

To sample Chris and his team’s fine cuisine yourself, you can reserve a table at the Salthouse Harbour Hotel on 01473 266789