London Gin-Cured Trout with Tonic & Lime Gel

Cooking Time

Ingredients

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Ingredients

  •   4 rainbow trout fillets

For the cure

  •   1 tbsp juniper berries
  •   2 tsp star anise
  • g sugar
  • g salt
  •   2 tbsp London Dry Gin
  •   1 bunch of dill, roughly chopped

For the gel

  • ml Indian tonic water
  •   2 limes, juice and zest, reserving the zest for garnish
  •   1 tsp agar-agar

To finish

  •   1 cucumber
  •   1 tsp white wine vinegar
  •   1 tsp caster sugar
  •   1 tbsp beetroot juice, from a carton is fine
  •   2 shallots, finely sliced
  • g keta caviar or lumpfish roe salt and black pepper

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!

Ingredients

  • 4 rainbow trout fillets
  • 1 tbsp juniper berries
  • 2 tsp star anise
  • 80 g sugar
  • 80 g salt
  • 2 tbsp London Dry Gin
  • 1 bunch of dill, roughly chopped
  • 250 ml Indian tonic water
  • 2 limes, juice and zest, reserving the zest for garnish
  • 1 tsp agar-agar
  • 1 cucumber
  • 1 tsp white wine vinegar
  • 1 tsp caster sugar
  • 1 tbsp beetroot juice, from a carton is fine
  • 2 shallots, finely sliced
  • 20 g keta caviar or lumpfish roe salt and black pepper