Head chef Ian Jefferies,

The Harrow Inn,

High Street, Wanborough, SN4 0AE
01793 791792

For the trout: 1 wild sea trout, approximately 3kg in weight

Rapeseed mayonnaise
2 egg yolks
25ml of white wine vinegar
100ml of oil, of a neutral flavour such as sunflower or grapeseed
250ml of extra virgin rapeseed oil
10g of English mustard
1 pinch of salt

Tomato salad
8 heritage tomatoes, mixed
1/2 bunch of oregano, finely chopped
olive oil
salt
black pepper

Method
Scale the trout, wash in cold water and dry well. Remove the eyes and gills (or ask your fishmonger to do this)
1 wild sea trout, approximately 3kg in weight

Completely wrap the trout in several layers of newspaper, making sure it is completely sealed. Tie securely with butcher’s string, then submerge the parcel into cold water to soak the newspaper slightly

Place the parcel on a hot barbecue and cook for 30-40 minutes, turning every so often, until the fish is cooked. The barbecue will smoke a lot from the wet paper, but the fish will gently steam inside (you want the core temperature to reach approximately 38°C as the fish will continue to cook while resting)

While the fish is cooking, make the rapeseed mayonnaise by combining the egg yolks, vinegar, mustard and salt in a bowl. Slowly drizzle in the oils while whisking continuously until it emulsifies (you may need to add a little water to reach the correct consistency). Chill until needed.