For the fish (serves 10):
Ask your fish monger to fillet and pin-bone the ocean trout.
Combine the salt, sugar and lemon zest. Place the trout skin side down in a suitable sized tray that will fit in the fridge.
Leaving the skin of the fish flat on the tray, completely cover the fillet with the salt mixture.
Cling film and set aside in your fridge for between 18 and 24 hours, but no longer. The longer it is left the more firm the fish will become, but it will also take on more salt. After 24 hours remove the fillet from the tray and wash under cold running water for 5 minutes to remove all of the salt mixture.
Pat dry with paper towel or a cloth. Your fish is ready to be thinly sliced away from the skin.
For the salsa verde:
We have measured all of the ingredients for restaurant consistency and balanced results, however, salsa verde is really quite a simple herb salsa and most of the herbs are interchangeable. Salsa verde brings freshness and acidity to compliment the ocean trout. The recipe equates to roughly half a small bunch of each of the herbs and we use the leaves only.
Chop all of the herbs finely using a sharp knife. Remove the seeds from the chilli and finely chop. Cut the tomato in quarters, remove the seeds and finely chop also. Crush the garlic to a paste. If using salted capers, rinse them first to remove excess salt. Add all of the ingredients to a mixing bowl and mix thoroughly. This can also be made in advance to allow all of the flavours to marry and will keep for 2-3 days in the fridge.
For the citrus Crème Fraiche:
Finely grate the zest and combine with the crème fraiche. Season if necessary.