Gin-Cured Trout Recipe - Great British Chefs

Starter
easy
6
3 hours

PT3H

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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Ingredients

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Imperial

Gin-cured trout

500g of trout, thick end of the 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
1 tsp runny honey
salt

To serve

1 orange, skinned and segmented
1 handful of rock samphire
4 radishes, finely sliced
5 tsp fish roe
1/2 gherkin, finely sliced
edible flowers, and herbs to garnish

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Food processor or blender
Blowtorch

Method

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Brush the trout fillet with half of the gin

500g of trout, thick end of the fillet, pin-boned and skinned
100ml of gin

Blitz the lemon and orange zest, salt and sugar together in a blender to make the cure

40g of caster sugar
1 lemon, zest only
60g of sea salt
1 orange, zest only

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

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)

1 lime, juice only
1 lemon, juice only
salt
vegetable oil
extra virgin rapeseed oil
1 tsp runny honey

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 caramelised

1 orange, skinned and segmented

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

100ml of gin

Finally, spoon a few teaspoons of the citrus dressing over the trout and serve

edible flowers, and herbs to garnish
1 handful of rock samphire
4 radishes, finely sliced
5 tsp fish roe
1/2 gherkin, finely sliced

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Josh Eggleton

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.