Ruth's gin cured trout

Gin cured sea trout, cucumber, pickled fennel, buttermilk



Ingredients:
80-90g cured trout
3 pickled cucumber moons
6 pickled fennel shavings
30ml buttermilk infused with horseradish
10ml green oil
3-4 coriander cress/dill
5 dots lemon gel

Method:

Gin cured trout
Blend 50g fennel seeds, 50g green cardamom pods, 25g juniper berries and 20g star anise and mix with 1kg salt and 1 kg sugar, the zest of 2 lemons, 2 limes and 2 oranges. This can be done in bulk.

When getting ready to cure the fish take your curing mixture and add 10% gin. For example if you took 500g mix add 50ml gin.

Skin and pin bone sides of seatrout. Take the curing mix and cover both sides of the trout. Place in a gastro and leave for 16hrs. Approx 25% cure so 1kg of fish would need around 250g cure mix.

Wash off the cure and pat dry. Slice to ½cm thickness. Try to slice what you need for 1-2 days and keep the rest vac packed.

Pickled cucumber moons
Take a cucumber and cut in half length ways. Take a spoon and scoop out all the seeds.

Cut into 1 and ½ cm thick moons.

Make a pickled liquid by bringing to the boil 500ml white wine vinegar, 500ml water, 500g sugar and 5 cardamom pods to the boil. Chill.

Place the moons into cold pickle liquid for at least 24hours.

To serve, char 3 moons.

Pickled fennel shaving
Make a pickled liquid by bringing to the boil 500ml white wine vinegar, 500ml water, 500g sugar and 5 cardamom pods to the boil.

Trim the fennel and cut in half. Shave finely on a mandolin.

Place into hot pickle and allow to cool.

Buttermilk
Grate on Microplane 10g horseradish into 200ml buttermilk and allow to infuse for at least  2 hours.

Season to taste.

To serve split with green oil.

Green oil
Blanch 2 bunches chives, 2 bunches of parsley and any other soft herbs going to waste. Refresh in ice water.

Squeeze out all excess water and chop roughly.

Place into the thermos and blend with 800ml veg oil for five minutes.

Pass through a fine sieve lined with a jay cloth.

Lemon Gel
Gently heat 500ml lemon juice, 500ml water and 500g sugar until the sugar is dissolved. Chill.

Whisk in UltraTex to the correct consistency and pass if required. Place into pipping bag.

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