Created for Jaffa by Jean Christophe Novelli
You will need
- 2 x Jaffa Oranges (zest, juice, and rind)
- 6 x Cardamom Pods
- 4 x Trout Fillets (bones removed)
- 4 x Shallots (thinly sliced)
- 3 x Carrots (thinly sliced)
- 2 x Baby Fennel Bulbs (thinly sliced)
- 2 x Raw Beetroot (peeled and grated)
- 1 x Red Pepper (peeled, de-seeded and sliced)
- 1 x Yellow Pepper (peeled, de-seeded and sliced)
- 150g x Caster Sugar
- ½ x Pint of Water
- 3 x TBSP White Wine Vinegar
- 3 x TBSP Olive Oil
- 1 x TSP Lemon Zest
- 1 x TSP Chopped Coriander
- 1 x TSP of Saffron
- 1 x TSP Dried Coriander
- 1 x TSP Coriander Seeds