Ocean trout cured with beetroot & vodka

Ocean trout cured with beetroot & vodka

Gravlax

By
From
Borsch, Vodka and Tears
Serves
10-15
Photographer
Bonnie Savage

Ocean trout is not a common fish in Poland. It is, however, quite similar to salmon, which can easily be substituted in this recipe. One of our chefs, Phil, created this recipe as a way to utilise the juice that comes out of the beethorse after a few days in the fridge. The recipe can be halved — I would recommend using the plump neck end of the trout. It is delicious on top of Potato Blintzes, or with Polish Buckhwheat Pancakes and all the trimmings. The fish will take at least two days to cure.

Ingredients

Quantity Ingredient
1-1.5kg ocean trout fillet, pin-boned
110g sugar
125g salt
125ml vodka, plus extra for rinsing (optional)
125ml Beethorse

Method

  1. Place the trout, skin side down, in a baking dish large enough to hold it. For practicality, if you are doing this at home, it may behove you to cut the fish in half across the middle to fit the dish.
  2. Mix all of the other ingredients together to make a marinade (you don’t have to dissolve the sugar and salt), and rub the mixture into the fish. Be sure to cover every part of the fish and sprinkle any leftover marinade on top.
  3. Cover the dish tightly with plastic wrap and refrigerate the fish for 24 hours. Turn the fish so that it is skin side up and rub over the remaining marinade. Cover tightly once again and refrigerate for a further 24 hours.
  4. After this time, remove the fish from the marinade and gently rinse it, especially the flesh side, using about 250 ml water or Żubrówka.
  5. To serve, slice thin strips from the end or off the top of the fish, discarding the skin. Cured ocean trout can be stored, wrapped in plastic wrap, in the refrigerator for up to 2 weeks.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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