Trout at Kerridge's Bar & Grill created by head chef Tom Childs

[@BiffJohnsonIII]

well done chef

[@shanefarrell5759]

Banger

[@baileybavister5566]

Looks lovely, is there a reason why we don’t saute the fish bones and veg before we add the water? Is this just to produce a different type of dashi

[@gab.lab.martins]

Heat degrades gelatine, while generating roasty flavours. If you want something deep and bold, you should roast the bones before simmering. If you want something clean and delicate, but with extra texture, you start from raw.

[@baileybavister5566]

@@gab.lab.martins makes perfect sense thank you

[@umairiqbal1852]

Also a cleaner lighter stock serves better as a base stock

[@gab.lab.martins]

@@umairiqbal1852 again, it depends on your goal. If you want to make a velouté for a light dish, or gently poach fish in its own stock, yes. If you want to make a red wine pan sauce, cook potatoes to serve with beef or game, and many other applications, a deep demi glace is a better base. I don't like blanket statements in cooking, "this is better than that", it's always about matching and balancing flavours.

[@joakimervik5928]

Lovely dish but mate, that’s a lot of money for a cure tho, could use course sea salt

[@Alexgetstowork]

Literally was thinking the same thing 😮

[@DILLIGAF785643]

Yeah but isn’t that why they charge such ridiculous prices? Cause they claim it’s because maldon salt gives the best result when in reality it doesn’t change anything using a lesser quality salt