Beetroot Cured Cotswold Trout Carpaccio Recipe

Name: Beetroot Cured Cotswold Trout Carpaccio Recipe
Total time: 120 min
Yield: 10
Cuisine: British

Recipe By Great British Chefs

Cured fish is simple to prepare at home, and adding beetroot to the mix gives it a beautiful pink-purple hue. In this recipe, kuba winkowski serves wafer-thin slices of beetroot-cured trout with fermented radish slices, dressed beetroot and sour cream, resulting in a stunning starter that is bound to earn you brownie points at the dinner table.

4.7

14 Rating - Rate

Non Vegdiet

2hr total

ingredients serves

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Ingredients For Beetroot Cured Cotswold Trout Carpaccio Recipe

1 Rainbow trout fillet
150 gram Fine sea salt
75 gram Muscovado sugar
0.5 bunch Dill
5 gram Freshly ground black pepper
300 gram Cooked beetroot
3 bunch Radishes
2 liter Water
40 gram Sea salt
5 Cardamom pods
2 Star anise
1 teaspoon Coriander seeds
2 Large beetroots
20 gram Cabernet sauvignon vinegar
60 gram Rapeseed oil
Sea salt
Freshly ground black pepper
3 Shallots
1 bunch Chives
Sour cream
Red vein sorrel leaves
3 bunch Radishes
5 Cardamom pods
2 Star anise
1 teaspoon Coriander seeds
40 gram Sea salt
2 liter Water
150 gram Fine sea salt
75 gram Muscovado sugar
0.5 bunch Dill
5 gram Freshly ground black pepper
300 gram Cooked beetroot
1 Rainbow trout fillet
2 Large beetroots
Sea salt
20 gram Cabernet sauvignon vinegar
60 gram Rapeseed oil
Freshly ground black pepper
3 Shallots
1 bunch Chives
Sour cream

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Nutrition
value

349

calories per serving

20 g Fat9 g Protein36 g Carbs11 g FiberOther

Current Totals

20 g Fat
9 g Protein
36 g Carbs
11 g Fiber

MacroNutrients

Carbs
36 g
Protein
9 g
Fiber
11 g

Fats

Fat
20 g

Vitamins & Minerals

Calcium
468 mg
Iron
6 mg
Vitamin A
62 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
107 mcg
Vitamin B12
1 mcg
Vitamin C
31 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
124 mg
Manganese
2 mg
Phosphorus
181 mg
Selenium
9 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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