Gareth Bartram

Gareth Bartram

6th December 2018


Double cured trout with sweet soy sauce and ponzu gel.


  • Trout Cure 1
  • 2 beetroots
  • 1 orange zest
  • 2 lemon zests
  • 2 juniper
  • 6tbsp sea salt
  • 2tbsp demerara
  • 50ml gin
  • 1x800g side sea trout
  • Trout Cure 2
  • 100g tarragon
  • 100g dill
  • 4tbsp horseradish sauce
  • 50ml gin
  • Ponzu Gel
  • 100ml ponzu sauce
  • 50ml water
  • 1.2g per 100ml
  • Fishing the Trout
  • Cured trout
  • Sweet Soy Marinade
  • 100ml mirin
  • 100ml tamri soy sauce
  • On the Pass
  • Trout slices
  • Ponzu gel
  • Sweet soy sauce
  • Herb tips (borage, celery, dill)
  • Borage flowers
  • Keta


Trout Cure 1
Blitz all ingredients in the thermo until well chopped.
Lay the trout onto a double layer of cling film fresh side up.
Pour the salt cure over the flesh making sure all is well covered.
Fold round the rest of cling film and leave in fridge for 24 hours.
Trout Cure 2
Blitz all ingredients in the thermo until well chopped.
Wash the first cure off the trout and place onto another piece of cling film as before.
Top with the herb cure and wrap very tight in the cling film.
Place back in the fridge for another 24 hours.
Ponzu Gel
Mix the ponzu and water into a pan and whisk in the agar.
Bring the mixture to the boil and boil for one minute.
Pour into the container and leave to set.
Once set, blitz in the vita mix until smooth.
Pass through a chinois and place in a squeexy bottle until needed.
Fishing the Trout
Remove any of the cure off of the trout.
Place into a vac bag and freeze (it will be easier to slice this way)
Once frozen slice in thin slices, four per portion.
Sweet Soy Marinade
Mix both the mirin and tamri soy sauce together and place into a ramekin.
On the Pass
Trim the trout and place onto the centre of the plate.
Brush the trout with the sweet soy marinade.
Dot the ponzu gel randomly on top.
Place the herb tips.
Place the borage flowers.
Scatter a few keta roe in and around everything.

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