Boxing clever with this starter
Ingredients, serves 4
400g Chalk stream or large trout fillet; 2 oranges zest and juice;
100g sea salt; 140g caster sugar; Teaspoon fennel seed.
For the sauce:
2 oranges; 1 small onion; 100 ml olive oil; Pinch xanthan gum; 1 fennel bulb; Juice from half orange.
Method
1. Remove the bones and skin from the fish. Trim the brown coloured flesh away. Wrap in cling-film and freeze for 48 which kills any harmful bacteria
2. Defrost the fish and lay it in the juice of the two oranges for 1 hour (in a fridge)
3. Mix the salt, sugar, fennel seed and zest from the oranges together.
4. Lay a large sheet of cling-film on the work surface and put half of this mix onto it. Spread it out to the same size as your fish.
5. Put the fish on top and then spread the rest of the salt mix over the fish.
6. Wrap completely in cling-film and put onto a tray in the fridge.
7. Turn the fish over after 12 hours and then leave for another 12 hours.
8. Remove the fish from the cure and wash under a running tap.
9. Pat dry with kitchen towel. Wrap in cling-film and put back in the fridge.
10. To make the sauce zest the oranges into a saucepan add all the other ingredients and the juice from the oranges.
11. Bring to the boil and simmer for 5 minutes. Liquidise and allow to cool.
12. Thinly slice the fennel bulb and sprinkle with a teaspoon of salt. Let it stand for 20 minutes. Wash and then add the orange juice and mix together
13. To plate spoon the orange sauce onto plates, cut the trout and place on top and then add a small pile of the fennel salad on top.
Lawrence’s