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Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

Great British Chefs
  • minutes
  • Serves 10

INGREDIENTS

1

Side of trout

1 1/2

Avocados, ripe

2

bunch Dill

1

Dill tops

37 g

Lemon, zest

1

Lime

25 g

Lemon juice

3

drops Tabasco

35 g

Worcestershire sauce

1

Black pepper, freshly ground

75 g

Caster sugar

5 g

Celery salt

37 g

Coriander seeds

1

Pepper

7 g

Peppercorns, black

2

Salt

250 g

Sea salt, coarse

500 milliliters

Grapeseed oil

1

Olive oil

25 g

Sherry vinegar

1/2

Sourdough loaf

500 g

Tomato juice

50 milliliters

Vodka

15 g

Vodka

100g of glucose

nasturtium leaves