Trout, Beetroot & Cods Roe

Created by Michelin-starred chef Tommy Banks for Roots in York, this refined trout dish showcases the balance of delicate seafood, earthy vegetables and bold seasonal flavour that defines his cooking. Combining fresh trout with vibrant beetroot and the rich salinity of cod’s roe, the recipe brings together texture, colour and smoke in a way that feels both elegant and deeply rooted in the landscape of the British countryside. Designed for cooking over the Kasai grill, it’s a beautifully composed dish that celebrates precision, simplicity and exceptional produce.

Cure

Method
Blend everything together.
Rub over Trout.
Wrap and chill for 20 Minutes.
Rinse lightly before using.

Beetroot Ketchup

Method
Blend everything until smooth.
Taste—adjust sweet/sour balance.
Warm gently

Chewy Beetroot

Method
Slice beetroot into small wedges.
Simmer gently in a little water + sugar + salt for ~20–30 mins.
Cook until tender and slightly sticky.
Leave in a dehydrator or oven set to 60ºC overnight.

Roasted Beetroot

Method
Toss in oil and salt.
Roast on the grill for 30/40 mins.
Cook until caramelised edges form.

Pickled Beetroot

Method
Heat vinegar, water, sugar, salt.
Pour over sliced beetroot.
Cool and chill (best after a few hours).

Taramasalata

Method
Base mix: Blend cod’s roe, egg yolk, Dijon mustard, and water until smooth.
Emulsify: Slowly stream in the oil while blending continuously until thick and creamy.
Balance: Add lemon juice to taste for acidity and freshness.
Adjust texture: Add a little water if needed to loosen.
Garnish the dish with red mustard frills