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Gin Cured Chalk Stream Trout

Slowly but surely, the spring is approaching and with it comes the produce: starting with beautifully bright forced Yorkshire rhubarb in February, followed by the Kentish variety a little later on. In this month’s recipe we’ll be using a decent splosh of that lovely rhubarb gin from last month to cure another of our favourite products – Chalk Stream Trout. Available in our butchery, this trout is an iconic British product, farmed in the rivers’ Test & Itchen in Hampshire, slow-grown & wonderfully lean. We’ve also added the recipes for labneh & pickled veg that go so well with this dish.

 

Cured Chalk Stream Trout with Labneh & Pickled Veg

15 minutes plus 24 hours for cure to prepare
Serves 4 with leftovers
Print Recipe

Ingredients

  • 600g Chalk Stream trout
  • 100g sea salt
  • 50g caster sugar
  • A small handful of juniper berries
  • 1 tsp loosely crushed fennel seeds
  • 2 tsps loosely crushed black peppercorns
  • Approx 100 ml or a good glug of rhubarb gin or other gin
  • Zest of 1/2 a lemon
  • 1tbsp chopped dill
  • 300g roughly chopped forced rhubard

Instructions

  1. Mix together all ingredients (excluding the chalk stream trout)
  2. Take a baking dish tray that will fit your piece of fish and scatter with a 1/4 of the mixture into the base
  3. Lay your fish on top and cover thoroughly with the remaining mixture
  4. Leave uncovered in the fridge for 24hrs before washing off the curing mix under cold running water
  5. Pat the fish dry with a clean, light tea towel
  6. Use a very sharp knife to slice thin, diagonal strips and serve with pickled veg and labneh
  7. You can store in an airtight container for up to a week in the fridge

How to make labneh

To make labneh (a soft cheese), simply take 500ml of our Ottie’s Natural Yoghurt, available from our dispenser or in glass jars in our fridges, and add 1/2 tsp sea salt, stirring thoroughly.

Line a bowl with a linen or muslin towel and pour yoghurt into the middle, bring the edges of the cloth together, tie and hook over the tap on your sink for 24hrs. The excess liquid will drain away and turn the yoghurt into a thick, creamy cheese.

How to make pickled veg

What you need:
230ml vinegar (rice, white wine, or apple cider)
230ml water
1tbsp sea salt
1tbsp granulated sugar
2tsps mustard seeds
A couple of sprigs of thyme
A Small handful of black peppercorns
Veggies of your choosing

Thoroughly wash and dry a couple of large jam jars to sterilize them and then pack the jars with thinly sliced veggies/fruit such as fennel, beetroot and rhubarb.
Boil the vinegar, water, spices and sugar together and pour the liquid into both jars until the veg is covered.  Then tap gently to remove air bubbles. Seal with a lid and wait to cool before refrigerating
You can serve them as quickly as a couple of hours, but about 24 – 48 hours is best.

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