Beetroot-cured Cotswold trout carpaccio

Ingredients

Fish & Shellfish

  • 1 rainbow trout fillet, or 1 side of trout, weighing approx. 1.2-1.5kg

Store Cupboard

Beverages

  • 2l water

Oils & Vinegars

  • 20g of Cabernet Sauvignon vinegar
  • 60g of rapeseed oil, plus extra for drizzling

Dairy

  • sour cream