Trout with Beetroot and Wild Garlic

Ingredients
1 trout
1.5 L water
300 g salt

Method
Mix the water and salt. Place the filleted trout in the brine and allow it to cure for at least two weeks. After curing, clean the trout, remove the bones, and slice it thinly.

Ingredients
1 bottle beetroot juice
2 onions
100 g mushrooms
100 g butter
1 glass white wine

Method
Sauté the onions in a little butter until softened. Add the sliced mushrooms and deglaze the pan with the white wine. Pour in the beetroot juice and reduce the mixture to one-fourth of its original volume. Finally, finish by emulsifying in the remaining butter.

Ingredients
300 g wild garlic leaves
300 g grapeseed oil
50 ml milk

Method
In a Thermomix (or similar high-speed blender), blend the wild garlic leaves with the oil at 100°C for 5 minutes. Strain the mixture, then blend it with the milk to form a mayonnaise.