Vanilla and vodka cured trout

Vanilla and vodka cured trout

By
From
At Home with Ben
Serves
6
Photographer
Mark Roper

This is a delicious way to prepare ocean trout or salmon. Serve it with a simple rocket salad and some bread and butter.

Ingredients

Quantity Ingredient
1/2 cup rock salt
1/2 cup brown sugar
1 vanilla pod
1 x 1kg ocean trout fillet, cut from the thick part of the whole fillet, pin boned, skin on
1/4 cup vodka
1 lemon
1 french shallot, finely chopped
1 tablespoon roughly chopped capers
1 tablespoon chopped dill
1/4 cup olive oil
freshly ground black pepper

Method

  1. Place the salt and brown sugar in a food processor and pulse to combine well.
  2. Split the vanilla pod lengthways. Reserve the split pod and smear the seeds over the flesh side of the trout.
  3. Place the trout in a shallow dish, skin-side down. Sprinkle with the vodka and leave to cool in the fridge, covered, for 1 hour.
  4. Combine the split vanilla pod with the salt and sugar mix and rub over the trout, pressing the vanilla pod into the skin. Cover the fish in plastic wrap and leave in the fridge overnight.
  5. When ready to serve, remove the trout from the salt mixture – it will be quite wet by this stage. Wash off the remaining salt by running under cold water, then pat dry.
  6. Using a sharp knife, carve thin slices of fish on an angle and arrange them on a serving platter.
  7. Segment the lemon by using a small knife to remove the skin and pith. Cut out the segments, leaving the connecting membranes in place, then dice.
  8. Scatter the shallot, capers, lemon segments and dill over the trout slices. Before serving, drizzle with the olive oil and add a grinding of black pepper.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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