Avocado and verjuice jelly with cured ocean trout

Instructions

1. For the cured ocean trout, trim the fish to create a more even sized side of trout. Mix together the salt, sugar and dill, then spread half the mixture on the base of a platter or tray large enough to fit the fish. Place the fish on top, cover with the remaining salt and sugar mixture, then cover in plastic wrap, place a tray on top followed by a weight. Refrigerate for 24 - 48 hours depending on how ‘raw’ you wish it to be.
2. Meanwhile, place the verjuice and sugar in a small saucepan and bring to a gentle boil, stirring to dissolve the sugar. Take off the heat immediately, stir in the chervil (reserving a few sprigs to serve) and set aside to infuse.
3. Soak the gelatine sheets in a bowl of cold water for 5 minutes or until softened, then squeeze out the water. Add to the warm verjuice and stir until the gelatine melts. Stand until completely cool.
4. Peel the avocados, dice into 2 cm chunks and place into a bowl. Drizzle with a little verjuice to stop oxidation, then add the salt, a few chervil leaves and the olive oil and gently toss. Divide the avocado between 6 x 120 ml capacity dariole moulds or ramekins.
5. Strain the completely cooled verjuice mixture into a jug, then pour into the moulds. Cover the moulds with plastic wrap and refrigerate for 3 hours or until set.
6.  To serve, unwrap the ocean trout and scrape off most of the cure. Use a long thin knife to thinly slice the cured ocean trout.
7. To serve, dip the moulds into a bath of hot water for 20 seconds, then invert onto serving plates. Add the sliced ocean trout, watercress and a sprig of reserved chervil.  Season the avocado jelly and drizzle with a little olive oil.