London Gin-Cured Trout with Tonic & Lime Gel

Method

• 1

  Step 1

  Check the trout fillets are fully boned by running your finger along the flesh. Use a pair of tweezers to pin bone any that remain. Place the fillets as an even layer in a shallow dish.
• 2

  Step 2

  Blitz the juniper berries and star anise in a food processor into a fine powder. Mix the spices with the sugar, salt, gin and dill.
• 3

  Step 3

  Spread the mixture evenly over the fish, cover with clingfilm and leave to cure in the fridge for 12 hours.
• 4

  Step 4

  Prepare the tonic and lime gel using Indian tonic water and lime juice in place of water (see below), saving the lime zest for garnish.
• 5

  Step 5

  Split the cucumber lengthways, remove the seeds and slice into half moons. Dress with a little vinegar, sugar and salt. Leave for 20 minutes.
• 6

  Step 6

  Drain the juice off the cucumber, add the beetroot juice and pour over the shallots to lightly pickle.
• 7

  Step 7

  Wash the cure off the trout fillets under cold water. Carve into neat thin slices (approximately 3mm).
• 8

  Step 8

  Arrange the sliced trout on individual plates with the pickled cucumber and shallots.
• 9

  Step 9

  Pipe the tonic gel onto the plate and finish with caviar or roe and lime zest, and a sprinkle of pepper.
• 10

  Step 10

  Fruit gels can be used for sweet or savoury dishes – and they don’t melt on a hot plate. Rhubarb, redcurrant, cranberry or blackberry all work really well.
• 11

  Step 11

  Begin by making or buying a good-quality whole fruit unsweetened purée, not juice.
• 12

  Step 12

  Place the sugar and water in a small pan over a low heat and stir until the sugar is fully dissolved.
• 13

  Step 13

  Transfer to a measuring jug. Make sure you have 250ml of sugar syrup and allow to cool.
• 14

  Step 14

  Put the sugar syrup and fruit purée back in the pan and, using an electric hand whisk, beat in the agar-agar.
• 15

  Step 15

  Allow to stand for a couple of minutes then place over a low heat. Bring to the boil and allow to simmer for 2–3 minutes.
• 16

  Step 16

  Pour the mixture into a shallow tin and chill to set.
• 17

  Step 17

  Turn the set jelly out onto a chopping board and cut into cubes.
• 18

  Step 18

  Transfer to a liquidizer and blitz to make the gel. You may want to add a little water at this stage to achieve the desired consistency.
• 19

  Step 19

  The gel can now be used in a piping bag, squeezy bottle or just by the spoonful.
• 20

  Step 20

  Savoury gels are made just as above but without the sugar and are seasoned with salt, pepper or spices. A huge variety of vegetable gels are possible from your own vegetable purées – spinach, pumpkin and red pepper will give you a perfect set of traffic lights!