Citrus Fennel Gravlax Trout
Delicately cured trout fillets with aromatic fennel, citrus zest and juniper give this gravlax recipe a fresh Mediterranean note.
Ingredients(for 0.5 kg)
Instructions
Preparation
20 Min.Carefully debone trout fillets, rinse cold and pat thoroughly dry. Finely chop fennel, finely zest lemon and orange peel.
Curing Mixture
5 Min.Mix salt, sugar, white pepper and crushed juniper berries. Stir in fennel and lemon and orange zest.
Curing
36-48 Std.Spread half the curing mixture on cling film, place trout fillet skin-side down and distribute remaining mixture on the flesh side. Wrap tightly and weigh down.
Checking
1 Min.After 24 hours turn the fillet and weigh down again. Store cool at 2-4 degrees until the desired texture is reached.
Finishing
10 Min.Scrape off curing mixture, rinse fillet cold and pat dry. Cut into fine diagonal slices and serve with fresh fennel fronds and lemon wedges.
Pro Tip
Trout has a shorter curing time than salmon, test after 36 hours whether the desired texture has been achieved.
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