Head Chef David Witnall
Jesse's, 14 Black Jack St, Cirencester GL7 2AA
THIS is a delicious light dinner dish to impress someone special. Salad of hand-picked crab and trout with an avocado cream
Start with the trout. You will need: 1kg trout, filleted, scaled and pin boned 100g sugar 100g sea salt 1lemon 1 lime Zest lemons and limes, mix with the salt and sugar.
Pour over the trout on a tray and cure for 24 hours.
Once cured, wash off thoroughly and slice thinly.
For the crab you will need: 200g white crab meat 1/2 fennel bulb 1/2 Granny Smith apple Chives 1 lemon, zested Pick down the crab checking for bones and shell, squeeze slightly to remove excess moisture.
Finely dice fennel and apple and chop chives.
Add zested lemon and mix.
To make the avocado cream, you will need: 1 ripe avocado 1 lime juiced ½ tsp wasabi paste 1tbsp mayo 1tbsp crème fraiche Dash of oil Peel the avocado and put into a blender with all ingredients. Blitz until smooth.
Pass through a sieve.
Arrange the trout with the crab on top and a good dollop of avocado cream on the side. Add salad leaves and a drizzle of oil.
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