Joshua Hunter's recipe of the month

Tuesday 29th March 2022

Chalkstream Trout Tartare, Yuzu & White Sesame Dressing, Roe, Avocado, Nasturtium & Crispy Pickled Shallots

This is a stunning spring or summer dinner party dish that gives a delicious Asian twist to some beautiful British trout.

Serves 6


350g skinned trout fillet, semi frozen

1 Jar of ChalkStream trout roe

1 punnet of nasturtium leaves

1 shallot, peeled, and sliced into 2mm rings

50ml white wine vinegar

50g plain flour

200ml rapeseed oil for deep frying in a small saucepan

30ml sesame oil

10ml yuzu juice

A pinch of caster sugar

1 ripe avocado


Slice the shallot and place into the vinegar for at least one hour.

Place the skinned trout in the freezer for about an hour. Check that it has been pin boned. Your fishmonger can do this for you if you would like. 

Blitz the avocado in a blender with a squeeze of lemon juice and some salt, pass it through a fine sieve and decant into a piping bag or squeezy bottle.

Dice the trout- this is best achieved by slicing it into strips, popping it back in the freezer for 10 mins and then dicing it into small pieces (about ½ cm pieces)

Next, make the dressing. Mix the white sesame oil and yuzu (these can both be found at an Asian supermarket or online), season to taste with salt and whisk in a pinch of caster sugar.

Drain the shallots and pat dry using a cloth. Put them in a bowl with the flour and then shake off the excess. Heat the oil to 140C and carefully deep fry until a light golden-brown colour. Drain onto kitchen paper and season with salt.

To Plate

Mix the diced trout with a pinch of salt and then the dressing. Taste and adjust seasoning as necessary. Make a small circle of trout on the plate and then add dots of avocado around.  Add a spoonful of the roe, nasturtium, and crispy shallots.