Trout Tart & Parfait

Preparation

Cured Trout

1. Prepare a cure by mixing 190 g sugar, 190 g Maldon salt, zest of 4 lemons, 25 g coriander seeds, and 25 g fennel seeds.
2. Fillet and skin the trout.
3. Cover the trout evenly with the curing mixture and refrigerate for 2 hours.
4. Rinse off the cure thoroughly and cut the trout as desired.

Smoked Trout Parfait

1. Cut 300 g smoked trout into small bits.
2. Blend with 400 g single cream, 1 tbsp lemon zest, 1 pinch saffron, and 20 g glycerine until smooth.
3. Transfer the mixture into a Paco Jet container and freeze.
4. Blend in the Paco Jet as required to achieve a silky texture.

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