New entry: the Devon-based pub entered the Top 50 Gastropubs list for the first time in 2017
The Swan in Bampton, Devon, was the highest climber rising from number 50 to 28 at this year’s Estrella Damm Top 50 Gastropubs. Here’s a delicious fish dish from the award-winning pub.
Ingredients (serves 10)
1 sea trout (pinned and scaled) approx 1.5kg to 2kg
250g sea salt
250g caster sugar
100ml gin (the Swan uses Wicked Wolf Exmoor Gin)
50ml of white wine vinegar
4/5 ruby red grapefruit segments
One handful of seasonal leaves and flowers
Prep time: 20 mins
Curing time: 24 hours
Method
Place cling film over a tray and lay the trout out.
Give the mixture of sea salt, caster sugar, gin and vinegar a good stir and cover the trout with it.
Wrap up tightly in the cling film and place in a fridge for 24 hours (the longer you leave it, the drier and firmer the trout gets).
Wash the trout of the salt and gin before patting dry.
Slice thinly using a very sharp knife and garnish with seasonal leaves and flowers.
NB. This recipe also works well with river trout and lake-caught trout.
And to drink?
Encompassing the gin already in the dish means the spirit pairs perfectly. A fresh Wicked Wolf Exmoor Gin served with ice, a slice of lime over a sprig of thyme enhances all the flavours.
