Ingredients
- Chalk Stream Trout – 2 Fillets
- 320g Salt
- 100g Sugar
- 2 Lemons
- Lime
- 1 and ½ TBSP of Fennel Seed
- 3 Beetroot
- Soft Brown Sugar
- Handful of Dill
- Maple Syrup
- Chilli
- Garlic
- Ginger
- Soy Sauce
Fillet your trout, remove the pin bones and skin. Trim the fillet, removing the belly and tail finer portions so the fillet will cure evenly.
In a magimix add 320g of Salt, 100g sugar and the zest of two lemons and mix (this recipe is for two sides of trout – if you are curing a different quantity then use 160g of Salt, 50g of sugar and the zest of a lemon per side). Split the mix into two equal portions.
Beetroot Cure:
In a large flat container grate 3 bulbs of beetroot – if freshly washed then just leave the skin on.
Heat a dry pan and add a tablespoon and a half of fennel seeds to toast until golden. Add one portion of the cure mix together with the grated beetroot and the toasted fennel seeds to the magimix and blitz together before decanting into a large metal bowl.
Roll out a layer of clingfilm onto your worksurface and spread over a layer of your curing mix, before placing your fillet on to and covering with the remaining mix. Wrap the fillet in clingfilm before placing in a vacuum pack bag and leaving to cure overnight. Halfway through the curing process flip the fillet to allow the juices to return to bottom for an even cure.
Remove the cured fillet from the vacuum pack and rinse well in a pan of water. Place onto a clean towel to pat away the worse of the moisture. This will stain!
Gravlax:
Fillet your trout, remove the pin bones and skin. Trim the fillet, removing the belly and tail finer portions so the fillet will cure evenly.
In the magimix add one portion of the cure mix and a handful of dill and blitz together before decanting into a large metal bowl.
Roll out a layer of clingfilm onto your worksurface and spread over a layer of your curing mix, before placing your fillet on to and covering with the remaining mix. Wrap the fillet in clingfilm before placing in a vacuum pack bag and leaving to cure overnight. Halfway through the curing process flip the fillet to allow the juices to return to bottom for an even cure.
Remove the cured gravlax from the vacuum pack and rinse lightly in a pan of water. Place onto a clean towel to pat away the worse of the moisture.
Teriyaki:
In a pan finely grate together the zest of a lime, a knob of ginger, a chili and a clove of garlic before squeezing in the juice of a lime. Cover the base of the pan with Soy Sauce and add 100ml of maple syrup. Season with a pinch of salt and pepper. Cook over a medium heat to reduce, you are looking for the liquid to form a sticky consistency.
Diagonally slice your fillet at one-inch sections, taking care not to cut through the skin before placing in a vacuum pack bag with your teriyaki, ensure the fillet is evenly covered, seal and leave in the fridge to cure overnight.
Layer a tray with parchment paper and remove your fillet from the vacuum pack. Place onto the parchment paper skin down and rub the cure into the flesh. Place into a hot Traeger at 220°C/430°F for 12 – 15 minutes.
Blinis:
Ingredients
- 100g wholemeal flour
- 150ml milk
- 1 egg
- 1 pinch of salt
- 1 tsp of melted butter
Whisk together your milk egg and melted butter and add a pinch of salt to your flour before combining. Add melted butter to a hot pan (you want the butter smoking before you add the blinis). Drop a spoonful of mix to the pan for each blini, keeping them well separated. Do not turn until you see little bubbles appearing in the batter (usually around 45 seconds). Flip and cook for around 30 seconds.
Dill Sauce:
Ingredients
- Finely chopped handful of Dill
- Tbsp of Dijon Mustard
- Tbsp of Honey
- ½ Tbsp white wine vinegar
- Pinch of salt
- Olive oil
- Lemon
Combine the Mustard, honey, white wine vinegar and salt and whisk together gently whilst adding olive oil to form an emulsion. Add in the dill together with a squeeze of lemon. Check you are happy with the taste and adjust if necessary.