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- Created: 17 June 2019
Gin-cured trout with citrus dressing
By Josh Eggleton
Ingredients-
Gin-cured trout
500g of trout, thick end of fillet, pin boned and skinned
200ml of gin, josh used Turicum gin
1 lemon, zest only
1 orange, zest only
60g of sea salt
40g of caster sugar
Citrus dressing
1 lemon, juice only
1 lime, juice only
Vegetable oil
Extra virgin rapeseed oil
1tsp runny honey
Salt
To serve
1 orange, skinned and segmented
1 handful of rock samphire
4 radishes, finely sliced
5 tsp fish roe
½ gherkin, finely sliced
Edible flowers, and herbs to garnish
Method-
Brush the trout fillet with half of the gin
Blitz the lemon and orange zest, salt and sugar together in a blender to make the cure.
Layer the bottom of a container, enough to fit the fish in with half of the salt cure. Then lay the fillet on top, cover with the remaining salt cure and place in the fridge for 2 hours and 30 minutes, without covering it.
Meanwhile, make a citrus dressing. Pour the lemon and lime juice into a large clean jam jar this is 1 part off the dressing. Then add 2 parts vegetable oil to the citrus juice. 1 part extra virgin rapeseed oil 1 part water, the honey and a pinch of salt. Screw the lid on, shake vigorously and test the balance – add more oil if its to sour or more citrus juice if its to oily. You can also add more honey and salt to taste, if desired. Set aside. (you will have more dressing then you’ll require for this recipe but it will keep well in the fridge and work with any salad)
Take the trout out of the container, rinse under cold water, pat dry and place on a clean chopping board. Slice the fish into 2.5-3mm slices.
Char the orange segments with a blowtorch until caramelized
Place the sliced trout in the centre of each plate, brush again with the remaining gin and garnish with the orange segments, rock samphire, radish, herring roe, dill, pickled gherkin and herb or flower garnish.
Finally, spoon a few teaspoons of the citrus dressing over the trout and serve.