TROUT GIN AND HERB GRAVLAX WITH A MUSTARD SAUCE

Ingredients

1             Whole steelhead trout filet

3             Tbsp of coarse salt

3             Tbsp sugar

2             Oz Gin

2             Tsp dried rosemary

Steps

1)      Cover the surface of the fish with salt then sugar then rosemary.

2)      Lastly splash the gin across the surface of the flesh

3)      Cover fish with cellophane wrap, and place skin side down on a baking sheet ensuring to add weight on the fish (a brick or 2 would work well)

4)      Leave for 1 hour minimum 2 hours maximum

5)      Remove the filet from the plastic wrap and wipe the filet clean using a paper towel

6)      Slice thinly and serve with mustard sauce

Mustard, Maple, Tarragon Sauce

2             Tbsp yellow mustard

2             Tbsp Dijon style mustard

1             Tbsp White wine vinegar

1             Tsp Maple Syrup

½            Cup neutral oil (grapeseed works well)

1             Tbsp Dried Tarragon

               Salt and Pepper

In a large bowl whisk mustards, wine vinegar and honey, gradually whisk in oil and finish with herbs, salt and pepper. Should be a nice homogeneous sauce

Enjoy!