I HAVE always been a big fan of ocean trout, and its distinctive rosy pink/orange flesh and subtle flavour is ideal for my dish this week. Ocean trout is less salty in flavour, which will work in harmony with the spices and marinating liquors that this recipe requires. Once our trout has marinated for the required time the delicate flesh will change to a texture similar to smoked salmon, perfect for salads or sharing plates with friends.
When looking for your ocean trout, skip the large supermarkets and head to your local fishmonger or farmers market. Make sure your fish has clear eyes and a distinctive fresh aroma of the sea. Buying only the freshest fish available will ensure a great result.
Ask your fishmonger to fillet and pin bone your fish to avoid any mess when you get home. This dish requires a 1 to 1.5 kg fish, which will feed around 4-5 people. If you are cooking for less people, just use one fillet and pan fry the other for another meal or wrap in cling film and freeze for a later date.
So lets get started on this week’s recipe. I hope you enjoy it as much as I do:
Vodka cured ocean trout with pickled radishes and charlotte potatoes
Course: Lifestyle, Recipes4
servings30
minutes40
minutesIngredients
750 fillet fillet of ocean trout
1.75 litres of water
335 g salt
675 g sugar
30 g black peppercorn
12 star anise
6 cloves
30 g coriander seeds
50mls white wine vinegar
1 head of fennel, sliced
1 bunch of coriander
10 juniper berries
500 ml vodka
- For the Potatoes
300 g charlotte potatoes
3 tsp sea salt
1 clove garlic
- For the Dressing
10O ml white wine vinegar
200 ml olive oil
½ tsp sugar
½ tsp Dijon mustard
Directions
- For the Trout
- Add all the ingredients except for the vodka and trout into a pan and bring to the boil. Take the pan off the heat and allow to cool. Once the liquid has cooled, add the vodka and place both sides of the trout in the marinade for 18 hours and then hang to dry for 24 hours.
- For the Potatoes
- Place the potatoes in a pan of cold water with the salt and garlic and bring to the boil. The potatoes are ready when you can easily pierce them with a fork.
- To Build
- Slice the trout thinly and lay on a plate. Toss the potatoes and sliced radishes in the dressing and allow to marinade for 10 minutes. Scatter the potatoes and radishes on top of the trout. To finish add a little sea salt and a few leaves of dressed rocket — then enjoy!
