Carrot and Smoked Trout Recipe (2024)

1

For the carrots, wash and peel the large carrots. Juice in a fruit juicer and pass through a muslin cloth

2

Wash and peel the baby carrots, arranging them in size order

3

Place the baby carrots into medium vac-pac bags with the salt. The small ones together, medium ones together and the large ones together

4

Pour carrot juice into each bag. Cook in a water bath at 82°C for at least 45 minutes

5

The small carrots will be ready first. Take one out and taste it to check if it is cooked. It should be tender and sweet. Allow the larger ones more time and repeat the checking process

6

When all carrots are cooked, remove from the bags and drain off any excess liquid

7

Coat with oil and chargrill in a hot grill pan for 1 minute on each side

8

When grilled, cut the ends off neatly so each carrot will stand up on the plate. Transfer to a cling-filmed tray and keep refrigerated until serving

9

For the smoked trout, combine the sugar and salt. Sprinkle a tray with the mixture and lay the trout fillets on top. Cover with the salt mix and leave, covered in the fridge for 1 hour to cure

10

Rinse the fillets in ice water and pat dry with kitchen towel. Place onto the wire rack of a smoker

11

Spread the hay on the bottom of the smoker and place onto the heat. When smoke appears, put the upper layer of the smoker on with the fish inside and cover with the lid

12

Smoke for 5-10 minutes, checking after 5 minutes

13

The fish should be medium rare and flake easily. Remove from the smoker. Peel away the skin and using a sharp knife, push away the blood line

14

Flake each trout fillet into 4 pieces. Transfer to a cling-filmed plate and refrigerate until serving

15

Remove the mozzarella from the liquid and put onto a plate lined with a J-cloth. Cover with another piece of J-cloth and another plate, upside down

16

Wrap with cling film and leave in the fridge for 1 hour

17

This process will squeeze excess liquid out of the cheese. Tear the cheese into 16 pieces. Transfer to a cling-filmed plate and refrigerate until serving

18

For the dashi stock, put the water and konbu into a pan and bring to 90ºC

19

Do not boil it or the stock will become cloudy. Remove from the heat, and add the bonito flakes. Leave to infuse for 3 minutes. Strain

20

Add the soy, mirin and vinegar, then strain through a fine cloth to give a crystal clear consommé

21

To make the wakame, bring the dashi stock to 90ºC in a pan

22

Pour it over the wakame and cover with cling film. Leave for 30 minutes to rehydrate. Season and dress with extra virgin olive oil for serving

23

For the beetroot emulsion, peel the beetroot and cut into small pieces. Juice in a fruit juicer and pass the juice though a muslin cloth

24

Transfer 200ml of beetroot juice to a small pan and reduce to 50ml. Add the vinegar and reduce to 40ml

25

In a liquidizer, combine the reduced beetroot syrup and egg yolk. Slowly drizzle in the oil. The mixture will emulsify and thicken. Keep in a container in the fridge until serving

26

For the baked beetroot, heat the oven to 180°C/Gas mark 4

27

Dress the baby beetroot with the remaining olive oil. Keep at room temperature until serving

28

To serve, using a pastry brush, paint the beetroot emulsion onto the plate

29

Add two pieces of torn buffalo mozzarella and two pieces of flaked smoked trout

30

Spread the wet salt over the base of the tray. Line with aluminium foil. Place the whole, unpeeled beetroot onto the foil, then season with salt, pepper, thyme and most of the olive oil

31

Place another layer of foil over and fold the sides so that the beetroot are enclosed inside like a pillow. Bake for 20 minutes or until tender. Remove from the foil and peel while still warm

32

Stand up 5 chargrilled carrots on each plate. Sprinkle some wakame around and add two baby beetroot, standing them up. Garnish with parsley cress