Cured Sea Trout Recipe
seabream, red tiger prawns, squid, shellfish, chargrilled broccoli, roast beetroot & beetroot ketchup
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Ingredients
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Seafood
Vegetables
Condiments
Seasoning
Method
Preparing the Seafood
- 1
Curing the Sea Bream
Rub the sea bream fillets with sea salt and let them cure in the refrigerator for at least 2 hours.
- 2
Cooking the Red Tiger Prawns
Peel and devein the red tiger prawns, then sauté them in a pan with 1 tablespoon of olive oil over medium heat for 3-4 minutes until they turn pink. Season with black pepper.
- 3
Preparing the Squid
Clean and slice the squid into rings. Sauté in the same pan as the prawns with an additional tablespoon of olive oil for about 2-3 minutes until just cooked. Season with salt and pepper.
- 4
Cooking the Shellfish
Steam the shellfish in a pot for about 5-7 minutes until they open up. Discard any that do not open.
Preparing the Vegetables
- 5
Chargrilling the Broccoli
Cut the broccoli into florets and toss them with olive oil, salt, and pepper. Grill on a chargrill pan for about 5-7 minutes until tender and slightly charred.
- 6
Roasting the Beetroot
Wrap the beetroot in foil and roast in a preheated oven at 200°C (390°F) for 45-60 minutes until tender. Once cooled, peel and slice the beetroot.
Plating the Dish
- 7
Assembling the Cured Sea Trout Dish
On a serving plate, arrange the cured sea bream fillets, cooked prawns, squid, and shellfish. Add the chargrilled broccoli and roasted beetroot around the seafood. Drizzle with beetroot ketchup for a flavorful finish.
