Gin Cured Ocean Trout with Crème Fraiche

Time: 30 minutes

Serves: 6


1 fillet ocean trout
1 cups salt
1 cup sugar
1 tbsp fennel seeds
1 tbsp coriander seeds
50ml gin
Fennel fronds

To serve
Wild fennel flowers
Apple, thinly sliced
Radish, thinly sliced
Lemon wedges
Creme fraiche


Add the salt, sugar, fennel and coriander seeds and fennel fronds together with the gin and mix through.

Bury the trout in the mixture and cover, leave it to cure for 12-14 hours. When cured, remove from the fridge and rinse off under cold water, then pat dry to remove any excess moisture.

Slice the trout thinly. To serve, add the creme fraiche to a plate, then add the trout on top. Top with the additional ingredients and serve for a light entree.


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