The GnD Gin Cured Trout

Gin Cured Trout (for 5kg fish)

Ingredients:

* 300g table salt

* 300g demerara sugar

* 150ml plain gin

* Zest and juice of 3 limes

* Zest and juice of 3 lemons

* 10 juniper berries

* 5 whole star aniseed

* 35g fresh dill

Method:

1. Blend the ingredients - In a blender, combine all ingredients and blend until you have a smooth, wet paste.

2. Coat the fish - Coat the filleted fish with the marinade, ensuring it's evenly covered.

3. Marinate - Allow the fish to marinate for approximately 36 hours. For best results, turn the fish in the marinade after 18 hours.

4. Rinse - Once the flesh has firmed up, thoroughly rinse the fish to remove any excess marinade. Pat dry.

5. Ready to serve - Use the marinated fish as desired.

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