Brown butter trout with cucumber and cress
This recipe for brown butter trout with cucumber and cress is incredibly simple to make and ready in just 20 minutes, but is packed full of delicious flavours.
Gin-cured trout
- Preparation and cooking time
- Total time
- + overnight curing
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 1 trout fillet (about 700g, we used ChalkStream), skinned
CURE
- 200ml gin
- 100g caster sugar
- 100g fine sea salt
- 20g juniper berries
- 4 star anise
- 25g whole black peppercorns
- 25g fennel seeds
- 2 lemons, zested
- 2 limes, zested
- dill, plus extra to serve
YOGURT PURÉE
- 450ml natural yogurt
- 5g agar agar
- ½ lemon, juiced
- 75g caster sugar
- 1 tsp sea salt flakes
- 1 tsp creamed horseradish
CUCUMBER SALSA
- 1 cucumber, finely chopped
- 1 long shallot, finely chopped
- 1 lime, zested
- 10g icing sugar
- chive oil (see cook's tips below)
TO SERVE
- grapes, sliced
- 2-3 tsp keta caviar (optional)
Method
- STEP 1
Blitz all the cure ingredients in a food processor to a paste. Cover the trout with the cure and chill for 6 hours. Turn over the fillet and chill for 6 hours more or overnight. Once cured, rinse off the excess cure and thinly slice the fish. Arrange over six or eight plates.
- STEP 2
Mix together all the ingredients for the yogurt purée and spoon into a piping bag. Pipe dots of the purée over the trout slices. Combine all the ingredients for the cucumber salsa and spoon small mounds over the fish. Garnish with grapes, dill and caviar, if you like.
