Cured rainbow trout with citrus horseradish and wild fennel

Cured rainbow trout with citrus horseradish and wild fennel

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

When cured, rainbow trout has an amazing sweet flavour that is hard to beat. This dish uses the same curing method as the smoked salmon but is cured for less time because the fish are smaller. In our opinion, rainbow trout taste better than their sea-dwelling counterparts when cured.

Ingredients

Quantity Ingredient
1kg Basic cure
4 150 g rainbow trout fillets, skinless and boneless
4 tbsp fennel tips, chopped
2 tbsp wild fennel, chopped
2 tsp french shallots, chopped
1 grapefruit
1 blood orange
2 tbsp capers, rinsed, drained and chopped
100ml extra-virgin olive oil
1 lemon, juiced
freshly grated horseradish, to serve

Method

  1. Place half the basic cure mixture in a tray of similar size to the fish. Place the fish, skin side down, on the cure. Cover with the remaining cure mixture. The fish must be buried in the mixture for effective results. Wrap with plastic wrap and place in the refrigerator for 5 hours. Remove after 5 hours and wash off the cure.
  2. Place the fish in the freezer, not to freeze, but to get them as cold as possible to make them easier to slice – you need to slice the fish as thinly as possible.
  3. Combine the fennel, wild fennel and shallots in a bowl and mix well.
  4. Peel and segment the grapefruit and blood orange, removing any white pith and seeds.
  5. Arrange the fish on serving plates. Sprinkle the herb mix liberally over the sliced fish. Do the same with the capers and follow with the citrus. Garnish with lots of olive oil, a squeeze of lemon juice and some freshly grated horseradish, to taste.

Stefano:

  • Wild fennel is widely available along southern Australian dirt road-sides and river banks. Use dill if not available.
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