Brook trout fillet stained with gin
Freshwater fish from local waters delicately stained in trendy juniper schnapps
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Ingredients
- 1 brook trout fillet deboned
- 20g salt
- 10g sugar
- 4cl Gin
- 1 Lemon
- 1 Orange
- Bay leaf
- Juniper berries
- Mustard seeds
- Fennel seeds
- Allspice seeds
- Dill
- 1 cup of kefir
- 2 Radishes
- 1 Horseradish root
- 1 glass of char caviar
- wild herbs from the garden, forest or meadow
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