Cured Trout
Similar to graved salmon, with the difference that the fish will be grilled after the curing process. Cured Trout is a delicious ingredient that can be used in a variety of ways in the kitchen. It is perfect on bagels for brunch, as an appetizer with crackers, as a topping on a salad or pasta dish, and even on sandwiches.
Put <quantity>⅓<unit>cup</unit></quantity> of water in a saucepan
Add <quantity>4<unit>tsp</unit></quantity> of white sugar and <quantity>¾<unit>tsp</unit></quantity> of salt
Add <quantity>2<unit>tsp</unit></quantity> of vinegar. Mix to combine and bring to a boil until dissolved
Place <quantity>⅔<unit>cup</unit></quantity> of washed fennel seeds in a clean pickling jar
Pour the hot liquid, close the jar and allow to cool. The pickled fennel seeds are ready
Mix <quantity>1<unit>tbsp</unit></quantity> of dijon mustard, <quantity>1<unit>tbsp</unit></quantity> of whole grain mustard and <quantity>1¾<unit>tbsp</unit></quantity> of flaky salt in a bowl
Add <quantity>4<unit>tbsp</unit></quantity> of honey and <quantity>1<unit>tsp</unit></quantity> of pickled fennel seeds and <quantity>2<unit>tsp</unit></quantity> of the pickling liquid
Finely chop <quantity>1<unit>bunch</unit></quantity> of fresh dill
Add the fresh dill and mix to combine
Marinate <quantity>2</quantity> cleaned trout fillets with the mustard mixture
Cover the fillets and let them rest for 24h in the fridge, until they absorb the flavors
Remove the fish fillets from the refrigerator. Wash off the marinade and pat them dry
Cut the fillets in three parts. Let them air dry for 1h to remove any additional water
Grill the fillet, skin side down, until crispy. Flip it over for a few seconds. The cured trout is ready
Enjoy it with mashed potatoes or with grilled vegetables!
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