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Beetroot-cured ocean trout with dill sauce

Celebrate the warmer season with this beetroot-cured ocean trout in gin and juniper berries, and serve with a tasty dill sauce.

Beetroot-cured ocean trout with dill sauce

This colourful dish is the perfect way to celebrate the warmer season. Cure ocean trout in season beetroot in gin and juniper berries, and serve with a tasty dill sauce.

Serves 6

500g coarse sea salt

300g caster sugar

60ml gin

2 tbsp juniper berries, lightly

crushed

1 medium beetroot, grated 

1kg ocean trout, skin on, 

pin bones removed

2 tbsp white sugar

2 tbsp white vinegar

2 tsp Dijon mustard

2/3 cup dill, finely chopped

½ cup vegetable oil

1 small beetroot, thinly sliced

2 radishes, thinly sliced

¼ cup edible flowers

Combine salt, caster sugar, gin, juniper berries, and grated beetroot in a bowl. Line a deep baking dish with plastic wrap, place half the salt mixture on the plastic wrap, place trout skin side down, and spoon over remaining salt mixture, making sure to cover the whole fillet. Cover with plastic wrap and top with a small tray weighed down with canned food. Refrigerate for 12 hours, turn the trout over, and refrigerate for another

12 hours. Gently rinse salt mixture off trout and pat dry. With a long, sharp knife, thinly slice trout and place on a serving platter.

To make dill sauce, place white sugar, vinegar, mustard, and dill in a bowl and whisk to combine. Slowly pour in oil and whisk until dressing thickens. Spoon dressing over trout and top with sliced beetroot, radishes, and edible flowers.

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