Serves 4 as a starter

For the beetroot dressing

800g raw beetroot

200ml port

1 golfball-sized cooked beetroot,

chopped

Juice of ½ lemon

150ml olive oil

Salt and freshly ground black pepper

For the beetroot salad

500g raw organic baby beetroot, 3cm-4cm in diameter, with leaves on if possible

A little lemon juice

1 tbsp tarragon, chopped

2 blood oranges, all peel and white pith

removed, divided into segments

For the fish

4 x 130g sea-trout fillets

100ml olive oil

40g unsalted butter

1 lemon

First make the beetroot dressing. Peel the beetroot and put through a juicer. Remove the scum from the surface of the juice and strain through a fine sieve; you will need 400ml. Place the juice in a pan over a low heat and warm until barely simmering, then skim off the scum again and pass through a fine sieve into a clean pan. Add the port and chopped, cooked beetroot and simmer until the liquid is reduced by half. Leave to cool, then add the lemon juice and transfer to a blender. Purée for 30 seconds, pour into a bowl and stir in the olive oil so that the dressing is emulsified. Season with salt and pepper.

For the salad, peel the beetroot, keeping the leaves on, and slice thinly lengthways. Place in a bowl, sprinkle with lemon juice and add enough of the dressing to bind. Season to taste and add the tarragon and the orange segments. Season the sea trout. Heat the olive oil in a large, non-stick sauté pan over a medium heat, and add the fillets skin side down. Cook for 4-6 minutes, until they start to colour underneath, then flip with a spatula, add the butter and continue to cook for 2 minutes. Squeeze over the lemon juice.

Put the beetroot salad on each plate, add the fish and spoon over the dressing.

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