Beetroot glazed Sea trout

This is a warm beetroot glazed sea trout fillet with marinated cucumber ravioli, watercress emulsion and sauce Jacqueline.

The glaze for the beetroot is adapted from The Fat duck cookbook.

Here is the recipe.

1.6 kg of red beetroot juice

12g gellan F

2.9g gellan LT

Salt and pepper to taste

Cut the seatrout and place into the fridge to firm up. Have a tray with a cooling rack on top for the glazing. Boil the beetroot juice and gellans together for 1 minute and whizz with a hand blender. Place the seatrout onto the rack and with a 4oz ladle spoon the beetroot juice over the seatrout. Try to cover in one go or you will end up with an uneven glaze. Place into the fridge to firm up for a few minutes. Carefully place the fish into vaccum pack bags and vacuum at 60M bars. On pick up cook the fish in a water bath at 42 - 45C for 25 - 30 mins.

The cucumber is sliced thinly and lightly pickled in white wine vinegar, sugar and dill. Inside is a cucumber and watercress salad.

Sauce Jacqueline is lots of grated carrot, a little onion, coriander seeds, ginger, sweated down in lots of butter for a long time. Adding a little Chardonnay and some orange juice and reduce by half, then add fish stock and cook for 30 minutes. Pass off the stock and finish with double cream and salt and pepper. In this dish i have made a light air out of the stock and a sauce.