Ingredients:
- 600g trout fillet, we get our lovely river trout from Hugo at Chalkestream foods by River Test in Hampshire
- 30g salt
- 20g sugar
- Dill, handful chopped
- Rapeseed oil
- 4 small, sweet leeks, preferably from an organic farm, ours come from Growswell Farm in Barrington Somerset
- 50ml cream
- 50ml milk
- Butter
- Salt
For the fregola
- 150g dried fregola
- Salt
- Pepper
- Butter
- Lemon juice
- Parsley, finely sliced
For the marjoram & lemon oil
- 100g rapeseed oil
- Small bunch of marjoram
- Small bunch of parsley 1/2 lemon
- Salt
Method:
- Fillet & skin the trout, remove all bones. Rub the fillets with salt, sugar & dill. Allow to cure in the fridge for 4hours.
- Gently wipe the trout clean from the cure. When serving place the trout on a tray with baking paper, sprinkle the fish with rapeseed oil, bake to 48C core temp, approximately 10min in 175C oven.
- Clean, trim and wash the leeks. Cut them into half, lengthways. Remove the inner parts and set aside. Take the outer layers and chop. Place in a pan and cook with the milk/cream until tender. Strain of all the liquid and blitz the leeks to a smooth puree.
- Season with salt.
- Cook the fregola, strain and season with salt, pepper, butter, lemon juice, and parsley
- Pick the marjoram & parsley leaves and place in a thermomix with rapeseed. Heat to 60C and blitz for 10 min until it resembles bright green oil.
- Season with lemon juice and a little salt.