Cured ocean trout
Love ocean trout as it has a more of a delicate flavour and texture profile to salmon. This technique is wonderful to simply cure a side of ocean trout for so many dishes you can dream up.
Ingredients 1 side of Ocean trout (1-1.5 kg)
500g Salt 250g Sugar 1 Lemon zest
1 tsp coarse black pepper
To make cured ocean trout, take 1 side of ocean trout, pin boned with skin on. In a deep dish stretch glad wrap over dish with enough excess to wrap fish. Place half the salt sugar lemon zest mix down, then lay trout on top with skin down. Place the remainder of the curing mix over the trout and wrap tightly and place in fridge for 10-12 hours with a maximum of 16 hours. The longer the curing occurs, the firmer the fish will become. When desired texture is reached, rinse under a cold water tap to remove excess salt for 3 minute and dry, ready for use. This is perfect sliced thinly in a salad or on pikelets with creme fraiche, lemon and chives.
Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats