20 Jun Roodeberg Rose Home Cured Trout Recipe
I love curing trout as it is such an interesting process and you get to develop your own signature if curing flavours with the use if different spices and mixes. This is my ideal blend. You can prepare this dish as a course on a menu, as a side dish or even serve it as a main course with some crusty baguette. The trout gets cured for at least a day in advance but just improves on standing. It is utterly delicious and sure thing to impress your guests.
| Servings | Prep Time |
| 6 - 8 people | 30 minutes |
| Passive Time |
| 24 hours |
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I love curing trout as it is such an interesting process and you get to develop your own signature if curing flavours with the use if different spices and mixes. This is my ideal blend. You can prepare this dish as a course on a menu, as a side dish or even serve it as a main course with some crusty baguette. The trout gets cured for at least a day in advance but just improves on standing. It is utterly delicious and sure thing to impress your guests.
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Ingredients
Trout
- 600 - 800 g filleted fresh salmon trout about 3 to 4 fillets
- 1 tsp dill seed
- 1 tsp fennel seeds
- 1 tsp aniseed
- 1 tsp dried coriander seed
- 1 tsp yellow mustard seeds
- 1 small Chilli deseeded and chopped
- 100 g sugar
- 100 g course salt
- 200 ml KWV Cruxland Gin
- 1 cup fresh fennel bulb and leaves chopped
- 1 cup red onion chopped
Salad
- strawberries (if in season)
- blackberries (if in season)
- cherries (if in season)
- cucumber peeled with a spaghetti peeler
- baby beetroot cooked
- mayonnaise
- baby lettuce leaves
- edible flowers
- beetroot sliced candied
Instructions
Cured Trout
- Wipe the filleted salmon trout with a wet clean kitchen towel dipped in lemon juice and place in a flat oven tray the size of the fish
- Mix together all the dry spices ingredients and dry roast in a skillet for about 3 to 4 minutes until the first popping sounds and hints of smoke, remove and let it cool
- Mix the dry roasted spices, salt and sugar and rub into the filleted fish being careful not to bruise the flesh of the fish
- Lay down the first fillet of fish and cover with some chopped fennel and onion and the dry spice mix, continue by stacking and spicing the fillets on top of each other
- Pour over the gin and place plastic cling film over the fish, place another oven tray or pan on top of the fish and press down with a heavy object (I find that my Foodie Magazines work the best!) Place in the fridge and let it cure for at least 24hours
- Remove and wipe off all the excess spices and thinly slice and prepare for the salad
Salad
- Arrange all the ingredients onto individual plates or one large platter and season with salt and pepper to taste