Gin-cured chalk stream trout with beetroot, crème fraiche, and pickled vegetables
Ingredients
Serves 6 to 8
1.5kg chalk stream trout fillet, skinned
200g granulated sugar
250g Dorset Sea Salt
100ml River Test Chalk Stream Gold Gin
1 beetroot, thinly sliced
1 jar Ewelinas Home Pantry pickled vegetables
1 orange
1 lemon
100g creme fraiche
Sourdough to serve
Method
Ensure the trout has been trimmed and pin-boned and put to one side.
Mix the sugar, sea salt and gin together to form a paste.
Lay three layers of cling film on a flat surface and spread half the salt mix on the cling film and place the trout on top.
Cover the top of the trout with the remainder of the salt mix and tightly wrap the cling film around the trout and fridge for 12 hours.
Finely slice the beetroot, pickled vegetables and orange, wedge the lemon and chop some parsley.
Rinse the trout under a tap and pat dry, place on you presentation plate, sprinkle the parsley over the fillet along with the sliced orange, beetroot and pickled vegetables.
Spoon small amounts of crème fraiche in between the vegetables and orange.
This can then be sliced at the table and served with some warm sourdough and a wedge of lemon.
