This cured ocean trout recipe is adapted from a recipe from Rick Stein and from a recipe from Maggie Beer.
You must start this recipe at least 1 day early for the curing to take place. Rick Stein’s recipe said 2 days, Maggie Beer says 8 hours. I did mine the afternoon the day before the dinner.
Ingredients:
- 150 g of sea salt flakes
- 100 g of caster sugar
- 1 cup of dill chopped
- 2 tsp peppercorn, crushed
- Finely grated zest of 1 lemon and 1 lime
- 1 to 1.2 kg ocean trout fillet skin-on (which is basically one of the sides of the whole ocean trout)
Method:
- Get to your fishmonger or fish market and buy an ocean trout. Have it filleted and if possible bones removed. If the bones are still in, use some tweezers and patience to remove them one at a time. This video is a “how to” video found online.
tip – the other half of the ocean trout can be frozen (after being deboned) and used at a later time for a meal. - Combine the ingredients together.
- Place a plastic wrap at the bottom of a long dish, coat the skin side part with half of the cure mix, and place on the plastic film. Then spread the rest of the cure mix on the top part. Close tightly the film over the whole fish filet (add more film if required).
- Place in the fridge overnight. Turn over in the morning until ready to serve.
- When ready to serve open the wrapping and wipe the excess cure from the ocean trout using a paper towel or a clean tea towel. Some dill will remain on it, it’s OK.
- Cut thinly and serve with creme fraiche and wedges of lemon.
