Method

Serves 4-6

Remove skin from trout and cut into barrels (100g portions).
Remove chicken skin from legs, keeping them whole (you will need to cut around the top of the legs to remove the skin). Remove any excess fat from the skins.

Rub grey salt over chicken skins. Place on a perforated tray (to let the moisture escape) and refrigerate for 24 hours. Take the skins out and remove any excess salt and moisture with paper towel.

Process cleaned chicken breast in a food processor to obtain a paste, season. Spread a small amount (about 1 teaspoon) chicken paste evenly into each of the chicken skins.

Insert trout into the chicken skins until completely surrounded by skin, fold the ends over to completely encase trout. Trim any excess skin.
Wrap tightly in cling film, in a cylinder shape. Tie the ends of the cling film tightly. Poach for 1 minute in boiling water, then refresh in iced water.

In a hot pan, place 50ml olive oil. Cook the poached trout until sealed and it has turned a golden colour. Remove from pan and let rest for 5 minutes.

To serve, place trout back into a medium-hot pan with 50ml fresh oil. Brush the trout lightly with the curry tempura batter for at least 3 minutes. Remove trout from pan, cut each portion into 4 even pieces.