
Cured Trout with Smoky Sauce
2w 1d 12h 5m
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!
This dish is inspired by the classic Swedish graved salmon but will be served warm.
Put ⅓ cup of water in a saucepan
Add 4 tsp of white sugar and ¾ tsp of salt
Add 2 tsp of vinegar. Mix to combine and bring to a boil until dissolved
Place ⅔ cup 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 1 tbsp of dijon mustard, 1 tbsp of whole grain mustard and 1¾ tbsp of flaky salt in a bowl
Add 4 tbsp of honey and 1 tsp of pickled fennel seeds and 2 tsp of the pickling liquid
Finely chop 1 bunch of fresh dill
Add the fresh dill and mix to combine
Marinate 2 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 3 amalfi lemons. Thinly slice the peels
Put the peels in a small jar and add 1 tbsp of flaky salt
Add ¼ cup of vegetable oil and ¼ cup 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 1 fish on a rack in a baking tray. Smoke it for 30m below 100 °C until it smells and tastes smoky
Trim, peel and roughly chop 1 onion
Trim, peel and roughly chop 1 carrot
Peel and roughly chop ½ of a celeriac
Roughly chop ½ fennel bulb
Chop 1 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 ¼ cup of white wine
Add 1 l of water and the smoked fish bones
Simmer for 6h until reduced to two thirds
Peel 3 onions
Confit 3 whole onions in 2 cups of vegetable oil at 80 °C for 1h until completely tender
Slice the remaining 3 onions into julienne slices
Add 2 tbsp of vegetable oil to a pan over medium heat. Add the sliced onions and ¼ cup of sugar. Cook the onions until golden brown and caramelized
Add ¼ cup of apple cider vinegar, ¼ cup of thick aged balsamic vinegar and 1 Qt 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 ½
Squeeze 2 tbsp of lemon juice
Add ¼ cup of butter to a pot. Cook it over medium heat until golden brown
Add 2 cups of heavy cream and mix
Add 2 tbsp of white wine to a heated saucepan
Add 1 cup 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!
Yield 4 people
Edible Flower
to garnishPicked Fennel Fronds
to taste
Pickled Fennel Seeds
Fennel Seeds
⅔ cupWhite Sugar
4 tspVinegar
2 tspSalt
¾ tspWater
⅓ cup
Cured Trout
Cleaned Trout Fillet
2Small Fresh Dill
1 bunchDijon Mustard
1 tbspWhole Grain Mustard
1 tbspHoney
4 tbspFlaky Salt
1¾ tbsp
Amalfi Perfume Oil
Lemon
3Extra Virgin Olive Oil
¼ cupVegetable Oil
¼ cupFlaky Salt
1 tbsp
Smoked Fish Sauce
Fish Bones
1Heavy Cream
2 cupsCeleriac
½Fennel Bulb
½Leek
1Carrot
1Onion
1Butter
¼ cupLemon Juice
2 tbspVegetable Oil
2 tbspWhite Wine
1 cupSalt
to tasteWater
1 l
Caramelized Onions
Onion
6Thick Aged Balsamic Vinegar
¼ cupApple Cider Vinegar
¼ cupNeutral Vegetable Oil
2 ¼ cupWhite Sugar
¼ cupWater
4 cups
Equipment
Fine Mesh Sieve
Pickling Jar
Glass Jar
Probe Thermometer
Hand Blender
Smoker
Fine Mesh Sieve
Probe Thermometer