Confit Ocean Trout with Beetroot Mousse

Serves 4

Ingredients:

4 x 100 g ocean trout fillets, skinned

4 portion celeriac remoulade

24 g beetroot carpaccio (32 round discs)

80 g beetroot mousse

1 bunch watercress

60 g horseradish crème fraîche

10 g caviar

Beetroot juice

1 kg beetroot large peeled and diced

500 ml water

1 tablespoon sea salt

Beetroot puree

750 g baby beetroot

250 ml apple juice

100 ml white wine vinegar

200 ml port

500 ml beetroot juice

Beetroot mousse

1 leaf gelatine gold, soaked

100 g beetroot puree

50 ml crème fraiche

25 ml cream - pure 45% lightly whipped

Mayonnaise

1 eggs yolks

1 teaspoon Dijon mustard

10 ml white wine vinegar

50 ml olive oil

150 ml vegetable oil

2 teaspoons French seeded mustard

salt and pepper to taste

Celeriac remoulade

100 g celeriac, julienne

50 g mayonnaise

Beetroot carpaccio

2 large beetroot

150 g honey

250 ml red wine

10 ginger, peeled and diced

1 cinnamon quill

3 cardamom pods, crushed

10 black peppercorns, crushed

Ocean trout confit oil

700 ml grape seed

500 ml light olive oil

2 g star anise

1 vanilla bean, split

Horseradish crème fraîche

250 g crème fraîche

1 tablespoon dill, chopped

25 g horseradish, freshly grated

METHOD

To prepare the beetroot juice, peel and finely dice the beetroot. Blend with the water and salt then leave for 1 hour. Strain through a fine muslin cloth.

To prepare the beetroot puree, peel the baby beetroot and boil for approx ½ hour or until soft. Drain then using gloves to protect your hands from discolouration, chop into a fine dice. Place the apple juice, vinegar, port and beetroot juice into a heavy based saucepan and cook at a medium heat until the juice has reduced to a shiny syrup. Blend until smooth then pass through a fine sieve.

To prepare the beetroot mousse, soak the gelatine in warm water and then when softened squeeze the water out ready for use. Warm 100 g beetroot puree then stir in the softened gelatine until dissolved then pass through a fine sieve into a bowl. Leave in the refrigerator for approximately 10 minutes until it is just starting to set. Whisk in the crème fraîche then gently fold in the whipped cream. Leave to set in the refrigerator for approximately 2 hours.

To prepare the mayonnaise, mix the egg yolks, Dijon mustard and white wine vinegar in a bowl. Combine the olive oil and vegetable oil then gradually and slowly add the oil to the bowl whisking constantly as you go. Whisk in the seeded mustard and season with salt and pepper.

To prepare the celeriac remoulade, mix the julienned celeriac and mayonnaise together and season.

To prepare the beetroot carpaccio, slice the beetroot finely then cut out discs using 3 1/2 cm cutter then scatter in a tray. In a pan caramelise the honey to a dark brown, pour in the red wine, diced ginger, cinnamon, crushed cardamom, crushed peppercorns. Bring to the boil and simmer for 10mins to let the spices infuse with the wine. Pass the wine mixture through a fine sieve over the beetroot discs whilst hot then cover with plastic wrap and leave to cool.

To prepare the ocean trout confit oil, mix all ingredients together.

To prepare the horseradish crème fraîche, place all ingredients in a bowl together with salt and pepper and lightly mix together (be careful not to over mix as it may split).

To serve

Pre heat the confit oil in a saucepan to 45°C. Season the ocean trout with salt and pepper then cook in the oil for 15-20 mins. Once cooked, remove from the oil and drain on paper towel. Place 8 slices on the beetroot carpaccio on the plate in a rectangle shape. Put a spoonful of the celeriac remoulade on top of the beetroot carpaccio then top with the watercress. Place the ocean trout on the watercress, then a quenelle of horseradish crème fraîche. Carefully place a spoonful of caviar on top of the crème fraîche. To the side make a quenelle of the beetroot mousse and scatter a few leaves of watercress on top and serve.