Rainbow Trout With Juniper Cream - cooking recipe

Ingredients

1 None rainbow trout, cut into 2 fillets
6 tbsp honey
3-4 tbsp coarse sea salt
1 None lime, zested + 1-2 tbsp juice + extra slices, to garnish
1 sprig fresh sage
1 tbsp juniper berries, finely ground
1 tbsp gin
1 cup heavy cream
1/4 cup horseradish, grated

Preparation

For trout, sprinkle trout with honey, salt and lime zest. Place sage on 1 fillet and top with other fillet, so flesh is sandwiched together. Wrap tightly in foil then place on a cutting board. Place another heavy board on top and chill overnight.
For juniper cream, combine juniper berries and gin and set aside for 15 mins to swell. Whip cream until stiff then fold in horseradish and juniper mixture. Season and add lime juice to taste.
Remove trout from foil and rinse with cold water. Slice meat thinly on a bias away from skin then discard skin. Serve garnished with lime slices and juniper cream.