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Beetroot Cured Ocean trout

Shannon Bennett rustles up this fabulous fish recipe in the latest epiosde of Shannon Bennett's German Adventure.

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  • Beetroot marinade

  • 1x 4kg Ocean trout

  • 1 immature drinking coconut

  • 20 baby beetroots

  • 1 clove of garlic

  • 1 sprig of thyme

  • Salt to taste

  • Sauce Vierge

  • Wood Sorrel

  • Beetroot leaves

  • For the Beetroot marinade:

  • 500ml beetroot juice

  • 1 tbs salt

  • 1tbs sugar

  • For the Sauce Vierge:

  • 10 coriander seeds

  • 400ml extra virgin olive oil

  • Juice of 1 orange, strained

  • Juice of 1 grapefruit, strained

  • Juice of 1 lemon, strained

  • Juice of 1 lime, strained

  • 250ml beetroot juice


  • For the Beetroot marinade::

  • 1.

    Combine all ingredients in a bowl and stir until all of the sugar and salt have dissolved

  • For the Ocean Trout::

  • 1.

    Take the sides off the trout, discard the head and bones

  • 2.

    Pin bone the sides and remove the ribs

  • 3.

    Skin the fish and trim the tail

  • 4.

    Vacuum pack the sides with the beetroot marinade and allow to cure overnight

  • 5.

    Drain juice from the fish and place on a tray skin side down

  • 6.

    Cook in hold a mat at 69˚C for thirty five minutes

  • 7.

    The fish should feel slightly firm to the touch

  • 8.

    Blast chill till cold

  • 9.

    Cut across the fillets to form 2cm portions and trim the belly to remove excess flesh

  • For the baby beetroot::

  • 1.

    Wash the baby beets well to remove dirt

  • 2.

    Trim stalks to leave a centimeter attached to the beetroot

  • 3.

    Combine all ingredients in a pot and cover with cold water, bring to a simmer

  • 4.

    Cook until beetroots are tender

  • 5.

    Drain water and allow to cool

  • 6.

    Once the beetroots are cold remove the skins

  • For the Coconut charcoal::

  • 1.

    Cut the husk off the coconut in large chunks.

  • 2.

    Cut coconut flesh into pieces the size of a fifty cent coin

  • 3.

    Place in dehydrator until moisture is completely removed

  • For the Sauce Vierge::

  • 1.

    Toast the coriander seeds in a heavy based fry pan over a medium heat for 2 minutes or until fragrant

  • 2.

    Remove from the heat and add the olive oil

  • 3.

    Infuse for 30 minutes and then strain, reserving the oil

  • 4.

    Reduce the citrus juice by ½ then add the beetroot juice

  • 5.

    Using a hand blender slowly incorporate the oil

  • 6.

    Use a small amount of warm water to adjust the consistency

  • To serve::

  • 1.

    Place the trout in confit oil set at 70˚C for 22 minutes, moisture 20%

  • 2.

    Heat the beetroots in the sauce Vierge

  • 3.

    Incinerate the coconut charcoal

  • 4.

    Drain the trout well on paper towel and season with pink salt

  • 5.

    Place diagonally on plate

  • 6.

    Position one baby beet to the left-hand side of the fish.

  • 7.

    Spoon some of the sauce Vierge tightly round the fish

  • 8.

    Insert smoke into the cloche with the gun

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