Island Life Magazine Ltd December 2010/January 2011 | Page 178

food Island Life - December 2010 Robert Thompson The Hambrough, Ventnor Citrus Cured Sea Trout with Red Chicory, Fennel and Clementine Serves 6 as a starter Ingredients 1 x Fillet of Sea Trout (Scaled and pin bones removed) You can use normal trout if sea trout is unavailable or salmon is just as good – substitute recipe with 4 fillets of Trout or ½ a fillet of Salmon Curing ingredients 1 x Lemon – Zest removed and flesh sliced 1 x Lime as above 1 x Orange as above 10 x White peppercorns 1tsp Fennel seeds 250g Maldon sea salt 250g Demerara sugar 2 x Heads of red chicory 1 x Bulb of fennel – Reserve any fennel herb found on bulb 6 x Clementine’s 1 x Packet of pumpkin seeds – lightly toasted Good quality extra virgin olive oil Ground black pepper to serve 4 x Juniper berries 4 x Cloves 3 x Star Anise 178 Visit our new website - www.visitislandlife.com