cured sea trout with buttermilk sauce
Get ready to impress this winter with this elegant dish by Mark Penlington, featured in Galley – The Royal Navy & Royal Marines Charity Cookbook. A winning starter for New Year’s Day celebrations as well as for Valentine’s Day, you need to prepare the trout the day before, but for this beautiful fish dish, it is worth the planning ahead.
For the buttermilk sauce
For the chive oil
Preparation time: 12 hours | Cooking time: 10 minutes
Pre-heat oven to 160°C/325°F/Gas Mark 3
Combine the salt, sugar and citrus zest then spread half the mixture onto a large tray. Place the trout on top and cover with the remaining cure. Cover with cling film and refrigerate for 12 hours. The fish should feel firm to the touch, so if it is still soft after 12 hours return it to the fridge for another few hours. When it’s ready, brush off the cure and wash the fish in cold water.
Place the pumpkin and black sesame seeds on a baking tray and bake in the oven (fan off) for 5 to 8 minutes, until popping and golden, then crush them lightly with a pestle and mortar. Serve them scattered over the cured fish with the sauce and oil below.
For the buttermilk sauce, warm the buttermilk and butter in a pan, but do not let the mixture boil. Transfer to a blender and add the milk, lemon juice and xanthan gum. Blend for 2 minutes.
For the chive oil, blend the chives and oil together in a blender for around 5 minutes, then leave the mixture to strain through muslin cloth into a bowl overnight in the fridge.
Place the fish on the plate, spoon the buttermilk sauce next to it and swirl through the chive oil.
Galley is a unique new cookbook that will resonate with anyone who has a connection to the Royal Navy, as well as keen cooks who enjoy entertaining and cooking restaurant-quality food. You can buy Galley – The Royal Navy & Royal Marines Charity Cookbook at mezepublishing.co.uk/shop