Cured Trout with Smoky Sauce
Cured trout with smoky bone sauce, apple cider, caramelised onion & Amalfi oil. This is a great dish to prepare whenever you have friends coming over for dinner!
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
Peel <quantity>3</quantity> amalfi lemons. Thinly slice the peels
Put the peels in a small jar and add <quantity>1<unit>tbsp</unit></quantity> of flaky salt
Add <quantity>¼<unit>cup</unit></quantity> of vegetable oil and <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil. Mix
Place the mixture in a sealable jar and close the lid. Heat the jar with the oil in a water bath at 60°C for 15m to infuse. The amalfi perfume oil is ready
Place the bones of <quantity>1</quantity> fish on a rack in a baking tray. Smoke it for 30m below <temperature>100<unit>°C</unit></temperature> until it smells and tastes smoky
Trim, peel and roughly chop <quantity>1</quantity> onion
Trim, peel and roughly chop <quantity>1</quantity> carrot
Peel and roughly chop <quantity>½</quantity> of a celeriac
Roughly chop <quantity>½</quantity> fennel bulb
Chop <quantity>1</quantity> leek
Drizzle vegetable oil in a stock pot. Add the onion and sweat it until translucent
Add the carrot
Add the remaining vegetables and mix
Let the vegetables roast
Add <quantity>¼<unit>cup</unit></quantity> of white wine
Add <quantity>1<unit>L</unit></quantity> of water and the smoked fish bones
Simmer for 6h until reduced to two thirds
Peel <quantity>3</quantity> onions
Confit <quantity>3</quantity> whole onions in <quantity>2<unit>cups</unit></quantity> of vegetable oil at <temperature>80<unit>°C</unit></temperature> for 1h until completely tender
Slice the remaining <quantity>3</quantity> onions into julienne slices
Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a pan over medium heat. Add the sliced onions and <quantity>¼<unit>cup</unit></quantity> of sugar. Cook the onions until golden brown and caramelized
Add <quantity>¼<unit>cup</unit></quantity> of apple cider vinegar, <quantity>¼<unit>cup</unit></quantity> of thick aged balsamic vinegar and <quantity>1<unit>Qt</unit></quantity> of water
Poach the onions for 1h over low heat to combine the flavors
Pass the caramelized onions through a strainer and reserve the glaze
Cut the whole onions in half and place them face down in a frying pan over medium heat
Add the glaze to the pan and baste the onions with it until the are golden brown and cooked through. The caramelized onions are ready
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
Strain the fish stock and reduce it until <quantity>½</quantity>
Squeeze <quantity>2<unit>tbsp</unit></quantity> of lemon juice
Add <quantity>¼<unit>cup</unit></quantity> of butter to a pot. Cook it over medium heat until golden brown
Add <quantity>2<unit>cups</unit></quantity> of heavy cream and mix
Add <quantity>2<unit>tbsp</unit></quantity> of white wine to a heated saucepan
Add <quantity>1<unit>cup</unit></quantity> of the reduced smoked fish stock and simmer
Pour the heavy cream mixture while mixing with a hand blender
Add the lemon juice and season with salt to taste. Continue mixing until it forms a foam. The fish sauce is ready
Grill the fillet, skin side down, until crispy. Flip it over for a few seconds. The cured trout is ready
Serve the cured trout, skin side up, on a plate. Add a caramelized onion and fish sauce to taste
Garnish with edible flowers and picked fennel fronds to taste
Drizzle the amalfi oil over the fish. The cured trout with fish sauce is ready
Enjoy this classic dish!
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