Lightly Cured Warm Sea Trout, Onion and Thyme Confit, Crispy Pancetta and Pea Shoots Recipe

Ingredients:-

2 Sides of Sea Trout (skinned and trimmed)
250g Maldon Sea Salt
250g Caster Sugar
Zest of a Lemon
Zest of 2 Limes

8 Large White Onions
Bunch of Thyme
250g Butter

Pea Shoots
Thin Slices of Pancetta

Method:-

The Cure-

Mix the sea salt, sugar and lemon/lime zest together, place half the mixture on a piece of cling film, lay the Sea Trout on the cure and cover with the remaining mixture and wrap tightly in cling film.

Place the Sea Trout in the fridge for approx. 4 hours, remove from cure, wash and pat dry.

The Confit-

Finely slice the onions and place in a hot thick based saucepan with the butter. Cook the onions down until soft but not coloured and all of the butter is evaporated or absorbed.

Season with thyme leaves and chill.

The Pancetta-

Place the thin slices of pancetta between 2 sheets of parchment between 2 heavy baking sheets and cook at 180 for around 8 mins or until crisp.

To Serve-

Cut 5 thin slices of the sea trout and place on a baking tray with a little olive oil and place in a hot oven (180) for around 3 mins - just to warm.

Arrange the sea trout slices on a suitable plate, and place a quenelle of the onion confit on top, and a piece of the pancetta on top of the onion confit.

Pick several pea shoots to garnish the dish, and dress with a little good olive oil or lemon oil.