James fillets pin bones and trims chalk stream trout and cracks on with his golden beetroot fondants by cooking them in a pressure cooker with stock, orange juice and saffron.

James: "Name of my dish is 276.33 miles per hour. It's based on Donald Campbell's water and land speed records."

 

James: "I'm going to be curing the trout with some citrusy flavors. And then I brought the smoker with me. So I'm then just going to finish the fish off for like 10, 15 minutes in the smoker. Just sort of cook it through slightly."

Paul Ainsworth: "The cooking element of this, purely in the smoker?"

James: "Softly smoked in heat, yeah, I'm just gonna have a little fennel sauerkraut with it. Going to have some beetroot flavors, horseradish spuma with it as well. The stuff that I'm cooking, the beetroot, I'm going to finish that off with a sauce."

Notes taken during cooking

James marinates the fish in a gin and citrus cure and prepares purple beetroot.

James: "I'm just going to braise these off and I'm going to use the liquor left over for the sauce."

Later ...

James brands his golden beetroot fondant with the logo of the hydroplane, which Donald Campbell used to set seven world water speed records in.

Yeah, good, yeah. What have you cooked those (beetroot) in?

James: "A little bit of sherry vinegar, beetroot juice, caraway seeds, cardamoms, bay leaves, thyme."

Plating ...

While he waits on the fish, James demolds the tuilles, plates the braised purple beetroot followed by the embossed golden beetroot fondants. He can't wait any longer, so removes the trout from the smoker and tops with sauerkraut. The tuille is balanced and horseradish espuma is added.

He drizzles a beetroot reduction made from cream, beetroot, caraway seeds, cardamom, and a pinch of thyme.