For the cured trout 500g trout fillet, pin-boned, skinned & trimmed 500g table salt 500g caster sugar
For the ricotta 250ml whole milk 250ml double cream 6 tbsp lemon juice
For the winter tomatoes 1 whole tomato 1 whole shallot, peeled 10 sprigs of chives 2 tsp creamed horseradish
We believe that crab and other British seafood is undervalued, and we want more people to realise that it is fresh, healthy, high in protein and most importantly delicious! Taking out the middle men, we deal directly with fishermen to ensure that we receive the best produce. In this recipe we use trout from the river test in Hampshire, we use Milk from Surrey and tomatoes from Isle of Wight.
For the cured trout, mix sugar and salt together. Cover trout in salt and sugar mix and leave covered in the fridge for 2 days. After 2 days, remove fillets from salt and sugar mix, wash under cold water and pat dry. Using a sharp knife, dice trout in to 1cm cubes.
For the ricotta, heat milk & cream together until it is simmering. (about 60°C). Pour in lemon juice, stir once, take off the heat and leave aside for 20 minutes.
Slowly pour in to a sieve and put the sieve in the fridge for 10 minutes. You can leave this in the fridge for up to 2 days depending on how thick you want the cheese to be. The longer left in a sieve the thicker it will be (at our restaurant we want it creamy so leave it in the sieve for 10 minutes.)
Dice tomatoes the same size as the trout. Dice the shallots and chives as fine as you can. Mix all ingredients together.
To serve, place a table spoon of ricotta in a bowl and spread it around the base of the bowl. Mix the tomato mix with the trout and place 4 table spoons on top of the ricotta. We garnish with freshly grated horseradish, lemon zest and a chive oil, however you can substitute this with lemon zest and rapeseed or olive oil.
Joshua Levy, Claw Restaurant