Citrus Cured Sea Trout, Pickled Cucumber, Orange, Fennel, Horseradish Sorbet

Serves 6

Ingredients

• 600g sea trout (Half a side)
• 150g dark brown sugar
• 150g table salt
• 1/2tspn fennel seeds
• 1/2tspn coriander seeds
• ½ tspn ground juniper
• Zest of 1 lemon, 1 lime, and 1 orange
• ½ cucumber
• 100ml white wine vinegar
• 100g caster sugar
• 100g water
• 1 orange (use the zested one)
• ½ fennel
• 6 scoops Hansom Horseradish Sorbet

Method

1. Remove skin and pin bones from the sea trout. In a bowl mix dark brown sugar, table salt, fennel seeds, coriander seeds, juniper, and the citrus zests.
2. Spread half of the mix into a deep dish. Place the trout on top and then cover with the remaining half of the mix. Refrigerate for at least 12 hours (up to 24) before removing the trout from the mix and rinsing. Pat dry and slice into 1/2cm strips.
3. To pickle the cucumber, wash and cut it in half lengthways. Take a spoon and scoop out, and discard the seeds. Cut 1/2cm slices of the cucumber to resemble moon shapes and place them into a bowl. Bring the caster sugar, water, and vinegar to the boil and pour over the cucumber. Allow to cool.
4. Segment the orange.
5. Slice the fennel as finely as you can.
6. Plate the dish by laying the trout onto the plate. Arrange the pickled cucumber, orange segments, and fennel slices around before adding the scoop of Hansom Horseradish Sorbet.