Photo: Ernest Porzi
Beetroot-cured sea trout with horseradish and beetroot
24 ingredients
Serves 4
openrecipes
Equipment and preparation: For this recipe you will need an ice cream machine and a digital temperature probe.
Estimated Nutrition (whole recipe, rough)
366
Calories
17g
Protein
19g
Fat
34g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Sea Trout | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lemons
- 1 bunch fresh dill
- 500g/1lb 1oz beetroot
- 1 tsp black peppercorns
- 15g/½oz juniper berries
- 120g/4¼oz sea salt
- 120g/4¼oz demerara sugar
- 1 x 2kg/4lb 6oz sea trout
- 500ml/18fl oz milk
- 75ml/2½fl oz whipping cream
- 5 free-range egg yolks
- 75g/2½oz caster sugar
- 100-200g/3½-7oz fresh horseradish
- 1kg/2lb 3oz beetroot
- 6 sprigs fresh thyme
- 1 garlic
- 750ml/1 pint 7fl oz red wine vinegar
- 5 fresh bay leaves
- 1 tsp black peppercorns
- 375g/13¼oz sugar
- 100g/3½oz salt
- 700g/1lb 8¾oz large beetroot
- 12 sprigs baby watercress
- sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes