Ingredients

• 1 rainbow trout
• filleted
• skin-on
• pin boned
• 200g/7oz salt
• 200g/7oz sugar
• 10 fennel seeds
• 10 coriander seeds
• 1 star anise
• crushed
• 70g/2½oz sugar
• 50ml/2fl oz white wine vinegar
• 1 lemon
• finely sliced on a mandoline
• vegetable oil
• for deep frying
• 4 Jersey Royal potatoes
• finely sliced on a mandolin
• 1 lemon
• juice only
• 100ml/3½fl oz extra virgin olive oil
• salt and pepper
• 2 tbsp mustard cress
• 100g/3½oz fresh peas
• podded
• 10g wild fennel
• 70g/2½oz ricotta

Directions

• To cure the trout fillets
• mix all the cure ingredients in an airtight container and cover the fillets completely with the mix. Seal with the lid
• place in the fridge and leave for 24 hours.
• When the fish is cured
• cut into pieces and use a chef’s blowtorch to char the skin.
• For the preserved lemons
• place 100ml/3½oz water
• the sugar and vinegar in a pan. Heat until the sugar is dissolved and you have a syrup
• remove from the heat. While still warm
• add the lemon slices then transfer to a sterilised jar with a lid. Leave for at least 24 hours before using.
• Preheat a deep fat fryer to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended).
• For the crisps
• run the potato slices under cold water for 10 minutes to remove the starch. Drain on kitchen paper.
• Meanwhile
• mix the lemon juice with the olive oil in a small bowl or jug.
• When the potato slices are dry
• deep fry them until crisp. Set aside on kitchen paper until ready to serve. Sprinkle with a little salt
• if using.
• To make a salad
• put the mustard cress
• peas and wild fennel in a salad bowl. Add the lemon oil and season with salt and pepper
• to taste.
• To serve
• spread the ricotta on the bottom of serving plates. Place the cured trout on top and then the salad. Finish with the crisps scattered around the plate and a few slices of preserved lemon.