GRAVALAX (MARINATED TROUT)
Can be kept
in freezer for up to 2 months. Will keep in fridge sliced and
in cling film for up to 2 weeks.
this recipe is for 2lb fish it is especially good for larger
trout, but increase ingredients accordingly.
THE FISH :
2lb Trout gutted
1 bunch of Fresh Dill
2 oz Course
tablespoons of white Peppercorns, crushed.
tablespoons Dark Strong Mustard
1 ½ oz
tablespoons White Wine Vinegar
tablespoons Fresh Chopped Dill.
and tail from Trout, cut fish in half lengthways and remove
backbone, using tweezers remove any small bones.
half skin-side down in a deep baking dish. Sprinkle first with
chopped dill, then a mixture of the salt, sugar, and
peppercorns. Top with the other half [skin-side out]
fish with foil and place a heavy dish in it slightly larger than
the trout. Weigh down with 3 or 4 tins of food, refrigerate for
fish over every 12 hours, basting with the marinade which
accumulates. Separate the halves to baste inside. Replace dish
and weights every time [ready after 48 hours]
fish from marinade and scrape away the dill and seasonings. Pat
dry with kitchen paper. Place halves, skin-side down and slice
thinly on the diagonal.
To make the
sauce, mix the mustards, sugar and vinegar to a paste. Slowly
beat in the oil until thick and smooth, stir in the chopped dill
and keep refrigerated.
WITH APRICOT & ALMOND STUFFING (for 2 servings)
whole trout, gutted and rinsed
25g/1oz white breadcrumbs
55g/2oz dried apricots, finely chopped
2 tbsp coriander, finely chopped
40g/1 1/2oz flaked almonds, finely chopped
55g/2oz olive oil
Preheat the oven to
breadcrumbs, apricots, the coriander, almonds, half the olive
oil and some seasoning to taste, into a bowl, and mix well.
of the trout on a large sheet of greased foil on a baking tray.
Spoon half the mixture into each of the cavities. Brush the
trout with the rest of the olive oil and enclose the foil around
each of the fish to form 2 parcels. Place the tray into the oven
for 25-30 minutes.
(for 1 serving)
tablespoons lemon juice
tablespoons (Creole if available) mustard
teaspoon cayenne pepper; ground
ingredients together and stir well. Use as a marinade. Then as a
basting sauce when you cook fish.
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CRAYFISH WITH FETA
4 fl oz dry
tablespoons virgin olive oil
garlic, finely chopped
1 lb 2 oz
tomatoes, peeled & chopped
tablespoons parsley, finely chopped
6 oz feta,
shelled crayfish and wine in a large pan over a high heat and
cook covered for about 5 minutes. Remove crayfish with a slotted
oil, onions and garlic to the crayfish cooking liquid. Cook,
stirring over a medium heat until most of the liquid has
evaporated. Add the tomatoes and parsley. Simmer, covered, for
10 minutes then uncovered for 20 - 30 minutes until you have a
not too liquid sauce.
little salt and pepper and the crayfish. Mix well and put the
mixture in 4 small dishes. Sprinkle with the feta.
Bake in a
preheated 450 F degrees oven for about 15 minutes, until the
cheese has melted and begun to brown on top.
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THAI FISH CAKES
I lb old
1 baked trout (2-3lbs) I
tablespoons of vegetable oil
ginger peeled & grated
3 cloves of
garlic finely chopped
teaspoon chilli powder (or more to taste)
tablespoons chopped coriander
1 egg to
potatoes until tender, drain and mash. Flake fish, removing all
bones. Saute the onions, chilli and garlic in a little oil and
add chilli powder for 1 minute. Add to the potatoes with the
coriander and beaten egg. Season with salt and pepper. Form into
cakes, coat in flour & fry until crisp and well browned.
a good white burgundy, entre-de-mers, Cloudy Bay sauvignon blanc
- or anything! (Gus Fletcher)
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For more recipes from The
British Trout Association -
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