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
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