|
TROUT - CURED AND MARINATED
This recipe is designed to cure about 10 pounds of steelhead trout - allow that each trout will produce about 8 oz of flesh, and about 1/2 trout per person is an appropriate serving
Cure:
1 lb sugar
1 lb kosher salt
Zest of 5 lemons
Zest of 5 limes
3 bunches of dill (finely chopped)
Fresh cracked pepper
1 chopped red onion (optional)
Clean and filet the trout, removing all the pin bones. Layer half of the trout in the bottom of a tray, skin side down and top with the curing mixture. Cover with another layer of the rest of the trout with the skin side up. Weigh down by placing a slightly smaller pan on top and allow to cure for 3-5 hours or until cooked (firm). Remove and rinse lightly.
Marinade:
Extra virgin olive oil
Crush garlic cloves
Fresh sprigs of thyme and rosemary
Store trout layered in the marinade overnight. Serve with Warm New Potato Salad (see other recipe) |
