Chalkstream trout and cucumber tartare

Instructions

1. Step 1

   Begin by making the dill oil. Blanch the dill for 5 seconds in boiling water then transfer to iced water to refresh. Squeeze the dill dry, roughly chop then add to a blender with the oil. Blend on the highest setting until the oil turns bright green. Line a sieve with muslin cloth or a piece of kitchen towel and place it over a bowl. Pour the oil into the cloth and place in the fridge to strain

2. Step 2

   Ensure the trout has been pin-boned, then sprinkle with himalayan pink salt on both sides and leave to cure for 10 minutes. Wash the salt off, pat dry and neatly dice the fish into 7mm cubes. Scrape the seeds out of the half cucumber and reserve, then cut the cucumber into the same-sized cubes

3. Step 3

   To make the cucumber dressing, roughly chop the cucumbers and place in a blender with the seeds from the diced cucumber for the tartare. Blend until completely smooth

4. Step 4

   Toast the spices in a hot, dry pan until fragrant. Pour in 50ml of the blitzed cucumber, then bring to the boil. Add the white wine vinegar, sugar, dill and thyme and stir to dissolve the sugar, then add this mixture to the rest of the blitzed cucumber with the bonito vinegar and xanthan gum. Strain through a fine sieve and set aside

5. Step 5

   For the tartare, place the diced trout and cucumber in a bowl with the rest of the ingredients and gently mix together

6. Step 6

   To make the yolk sauce, mix all the ingredients together until smooth and silky

7. Step 7

   To serve, divide the tartare mixture between 8 bowls (rice or ramen bowls are good) then pour over a teaspoon of yolk sauce over the trout. Gently pour a small pool of the dressing around the trout and split it with some drops of dill oil. Finish with the crispy nori strips