Liam Dillon served up tasty cured chalk stream trout with gooseberry, radish, smoked almonds and sweet cicely on Sunday Brunch.
The ingredients are: 500g Chalk stream trout fillet – skinned & pin boned, 250g sugar, 250g sea salt, 20g lemon verbena fresh, 20g fennel seed, 20g juniper seed, 3x star anise, 50ml gin and 10x fresh gooseberry.
See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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