Sea Trout Ceviche

Sea Trout Ceviche by Lee Smith, head chef at Lovage Restaurant, Bakewell.

A SENSATIONAL dish –  Sea Trout Ceviche, served with pink grapefruit, chilli, herb dressing and Nyetimber jelly – is our Recipe of the Month, kindly sent by Lee Smith, head chef at Lovage Restaurant, Bakewell. 

Nyetimber Vineyard in West Sussex has been producing great sparkling wine since 1988.  

Sea Trout Ceviche by Lee Smith, head chef at Lovage Restaurant, Bakewell.
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Sea Trout Ceviche by Lee Smith, head chef at Lovage Restaurant, Bakewell.

Servings

4

servings

Ingredients

  • 400g piece of sea trout fillet, skinned and pin boned

  • 2 x pink grapefruits, segmented 

  • Chilli Dressing: 

  • Juice of 1⁄2 an orange

  • Juice of 1⁄2 lemon

  • Juice of 1⁄2 lime

  • Juice of 1⁄2 pink grapefruit

  • 1 chilli, deseeded and finely chopped

  • 2 tablespoons coriander, chopped 

  • 75ml of extra virgin olive oil 

  • Herb Oil: 

  • 200grams mixed soft green herbs, chopped 200ml vegetable oil 

  • Brine: 

  • 2litres water 200g Salt 

  • Nyetimber Jelly: 

  • 500ml Nyetimber sparkling cuvee (or any sparkling or white wine)

  • Peel of 1 pink grapefruit (blanched and refreshed three times)

  • 4.5grams Agar Agar

  • 125grams sugar 

Method

  • Brine: Bring water and salt to boil. Chill. Once chilled, place trout into brine and refrigerate for 25 minutes – rinse trout with cold water. Set aside on a clean tea towel. 
  • Chilli Dressing: Mix all ingredients in a bowl and leave to one side. 
  • Nyetimber Jelly: Add pink grapefruit skin to Nyetimber. Leave to marinate for three hours – remove peel from Nyetimber. Add Nyetimber, Agar Agar and sugar in a pan. Bring to a boil – stir continuously for 2 minutes. Pour into Tupperware container that’s one centimetre deep – refrigerate for one hour to set. 
  • Herb Oil: Heat oil in a pan to 60 degrees.
    Blend together hot oil and herbs – then strain through a fine sieve and refrigerate until required. 
  • TO SERVE: 
  • Slice trout against the grain (widthways) into 0.5cm thick pieces (each portion per person should be approximately 80 grams). 
    Place trout in a mixing bowl and stir over 8 tablespoons of chilli dressing; then add one tablespoon of herb oil.
    Season with salt and pepper.

    Combine together to coat the trout and marinate for a further five minutes. 

    Portion onto plate; then spoon over left-over chilli dressing. To each plate, add four pink grapefruit segments and four half-teaspoons of Nyetimber jelly. 

    Enjoy with a chilled glass of Nyetimber.
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