Ingredients

Ingredients For the beetroot-cured sea trout

• 2 lemons, zest peeled off in long strips

• 1 bunch fresh dill, chopped

• 500g/1lb 1oz beetroot, peeled, grated

• 1 tsp black peppercorns, lightly crushed

• 15g/½oz juniper berries, lightly crushed

• 120g/4¼oz sea salt

• 120g/4¼oz demerara sugar

• 1 x 2kg/4lb 6oz sea trout, filleted and pin-boned

For the horseradish ice cream

• 500ml/18fl oz milk

• 75ml/2½fl oz whipping cream

• 5 free-range egg yolks

• 75g/2½oz caster sugar

• 100-200g/3½-7oz fresh horseradish root, peeled, grated

For the beetroot powder

• 1kg/2lb 3oz beetroot, peeled, thinly sliced

For the beetroot spaghetti

• 6 sprigs fresh thyme

• 1 garlic bulb

• 750ml/1 pint 7fl oz red wine vinegar

• 5 fresh bay leaves

• 1 tsp black peppercorns

• 375g/13¼oz sugar

• 100g/3½oz salt

• 700g/1lb 8¾oz large beetroot, peeled

To serve

• 12 sprigs baby watercress

• sea salt flakes

Description

Equipment And Preparation: For This Recipe You Will Need An Ice Cream Machine And A Digital Temperature Probe.

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