During his time in Switzerland, chef Josh Eggleton visited Turicum, Zurich's first gin distillery. He's paired this gin with lake trout – a fish that swims freely in the pristine waters of Lake Zurich – to create a cured fish dish to remember.
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Layer the bottom of a container large 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
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Meanwhile, make a citrus dressing. Pour the lemon and lime juice into a large clean jam jar – this is 1 part of 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 it's too sour or more citrus juice if it's too oily. You can also add more honey and salt to taste, if desired. Set aside. (You will have more dressing than you’ll require for this recipe but it will keep well in the fridge and work with any salad)
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
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Gin-cured trout with citrus dressing
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Gin-cured trout with citrus dressing