Every Night Of The Week recently teamed up with Archie Rose for their Party Season Workshop (or as they call it ‘Xmas party before the real deal’)! Impress your guests this Christmas with this delicious duo recipe Gin & Juice Cured Trout paired with a twist on the classic French 75 Cocktail.

Gin & Juice cured Ocean Trout

Serves 16 as an entree

Ingredients:

• 1.2kg side ocean trout, pin boned, skin on

• 3 beetroots - grated, or chopped in a food processor

• 250g caster sugar

• 250g rock salt

• 1 cup Archie Rose Signature Dry Gin

• 2 cups finely chopped herbs - chervil, dill, chives.

Method:

Place all the curing ingredients into a bowl and combine.

Layout a sheet of glad wrap and place 1/3 of the mix down as a base on the wrap.

Place the trout, skin side down onto the mixture.

Cover the flesh with the remaining mixture and wrap the entire fish tightly with glad wrap, multiple times. Try to remove as much air as possible.

Place in a baking tray, with a smaller tray and some tin cans weighing it down, overnight in the fridge.

The following morning rinse the trout and pat dry then press the herbs over the trout flesh, re-wrap and store in fridge until needed.

To serve:

• Thinly sliced fresh baguettes, warmed blinis or rye toasts

• 500gm of cream cheese, 45gm cream, lightly whipped with the zest of a lemon

• 1 red onion, finely sliced, pickled over night in white wine vinegar, 2tbs salt, 2tbs sugar.

• 1/4 cup baby capers

• Black caviar

• Watercress sprigs

Studio French 75 Cocktail

Serves 12

Ingredients:

• 360 ml Archie Rose Signature Gin

• 240 ml fresh lemon juice

• 120 ml sugar syrup*

• 36 ml Massenez Creme De Violette

• 120 ml distilled water

• Prosecco to serve

Method:

Stir and chill the ingredients until ready to pour.

Serve in a chilled cocktail coupe or champagne flute and top with 90 ml of Prosecco.

*create the sugar syrup by heating 1 part sugar to 1 part water till sugar has dissolved. Allow to cool and store in an airtight bottle.

Every Night Of The Week is a side project for Lucy Tweed, a stylist who has worked with Sydney’s most prestigious brands. The project is a candid and earthy exploration of her personal collection of delicious recipes, tools and techniques! view website