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Gin cured seatrout Read the Recipe
Head Chef

James Carn

  • For seatrout:

  • 1 large side of seafrout
  • 2 sticks of lemon grass
  • 2 limes
  • 500ml gin
  • 150g table salt
  • 350g caster sugar
  • 200g grated fresh ginger
  • For cucumber and dill granite:

  • 1 cucumber
  • 1 bunch of dill
  • 150ml water
  • 200g sugar
  • 2 lemon juice
  • Seaweed salad cream:

  • 4 egg yolk
  • 3 lemons
  • 2 tsp dried seaweed
  • 500ml oil
  • 4tbsp English mustard
  • Kohlrabi:

  • 200ml wine
  • 2g saffron
  • 100g sugar
  • Cucumber:

  • 1 small cucumber
  • 400g sugar
  • 200ml sparkling water
  • 300ml white wine vinegar

Gin cured seatrout, dill cucumber, kohlrabi & seaweed salad cream

For seatrout:

Take the skin off of the seatrout. Mix all of the ingredients and place it in deep tray. Place the fish in the tray and cover it with a mix. Chill it in the fridge for 3 hours and afterwards wash it and dry it.

For cucumber and dill granite:

Place all the ingredients in a blender and blitz it until smooth. Freeze it down.

For seaweed salad cream:

Place your egg, lemon juice, seaweed and mustard in a blender and blitz it until smooth, then slowly keep adding your oil until it is a thick paste.

For kohlrabi:

Place all your ingredients in a pan apart from the kohlrabi and bring it to the boil. Let the mixture cool down and then place the kohlrabi in a mix and chill it in fridge for 2 hours, then dry it.

For cucumber: 

Place all your ingredients in a pan and bring it to boil, then get your cucumber and chill it.