Servings: 4

Apple Granita: subheading: Apple Granita:
6 golden apple, freshly juiced 6 golden apple, freshly juiced
1.5 tbsp white vinegar 1.5 tbsp white vinegar
pinch salt pinch salt
Cured Golden Trout: subheading: Cured Golden Trout:
110g hot water 110g hot water
15g salt 15g salt
10g sugar 10g sugar
10g vinegar 10g vinegar
2 fillets skinless golden trout, boned 2 fillets skinless golden trout, boned
Beetroot Top and Swiss Chard Dust: subheading: Beetroot Top and Swiss Chard Dust:
3 beetroot leaves 3 beetroot leaves
3 swiss chard leaves 3 swiss chard leaves
1/2 tsp salt ½ tsp salt
Pickled Golden Beetroot: subheading: Pickled Golden Beetroot:
8 small golden beetroots, tops trimmed 8 small golden beetroots, tops trimmed
1/2 cup white vinegar ½ cup white vinegar
1/3 cup sugar ⅓ cup sugar
1 cup water 1 cup water
1 tbsp salt 1 tbsp salt
Beetroot Top and Swiss Chard Oil: subheading: Beetroot Top and Swiss Chard Oil:
3 beetroot leaves 3 beetroot leaves
3 swiss chard leaves 3 swiss chard leaves
1 tsp salt 1 tsp salt
100ml grapeseed oil 100ml grapeseed oil
Sour Milk Dressing: subheading: Sour Milk Dressing:
150ml milk 150ml milk
1 tbsp white vinegar 1 tbsp white vinegar
1/4 tsp sugar ¼ tsp sugar
1/2 tsp salt ½ tsp salt

Preheat oven to 65C.
For the Apple Granita, mix fresh apple juice, vinegar and salt in a bowl. Pour into a tray and place into the freezer. Once ice crystals form around the edges, use a fork to scrape the crystals toward the centre of the pan. Continue to freeze and scrape every 30 minutes until completely frozen. Set in freezer until required.
For the Cured Golden Trout, mix water, salt, sugar and vinegar in a shallow dish until dissolved, allow to cool.
Cut each trout fillet into 4 evenly sized rectangles. Submerge trout into the brine in a single layer and cover with cling wrap. Refrigerate for 50 minutes. Remove from brine and pat dry. Cover and return to the fridge until required.
For the Beetroot Top and Swiss Chard Dust, place beetroot and swiss chard leaves on a wire rack on a tray and dry in the oven for about 50 minutes. Remove from oven and set aside to cool. Place into a spice grinder along with salt and process until a powder is formed. Cover and set aside until required.
For the Pickled Golden Beetroot, using a mandolin to finely slice 4 beetroots. Cut the remaining 4 beetroots into 6 to 8 wedges.
Place white vinegar, sugar, water and salt into a small saucepan and heat until boiling and sugar has dissolved. Submerge beetroot slices and wedges into the liquid and turn the heat off. Set aside to come down to room temperature, about 20 minutes. Refrigerated until required. Drain well to serve.
For the Beetroot Top and Swiss Chard Oil, blanch beetroot and swiss chard leaves. Squeeze tightly to remove all liquid. Place into a blender along with oil and salt. Process on high speed for 30 seconds. Pour through a sieve lined with a muslin cloth into a bowl and set aside in the fridge until required.
For the Sour Milk Dressing, pour milk into the cannister of a stick blender. Add vinegar and stir to mix well. Set aside for 10 minutes to allow milk to curdle. Add sugar and salt and process with a stick blender until well combined. Set aside in the fridge until required.
To serve, combine 100ml sour milk dressing with 30ml beetroot leaf oil in a squeezy bottle. Shake thoroughly just before serving. Place 2 rectangular portions of trout onto each plate. Scatter pickled golden beetroot around the trout and top with 2 tablespoons granita. Dust edges with dust. Finish by dressing with 1 to 2 tablespoons sour milk dressing. Serve immediately.