| previous | next |
Title: Marinated Salmon Trout
Categories: Appetizer Fish Salmon
Yield: 6 Servings
| 1 | lg | Pink rainbow trout |
| (1 kg or more) | ||
| 1 | Handful coarse salt | |
| Juice of 1 lemon | ||
| Olive oil | ||
| Black pepper | ||
| 1 | sm | White onion or shallot,diced |
| Ginger root, cut in fine julienne |
(This recipe can also be made with jewfish, in which case use less salt). Ask your fishmonger to fillet the fish. Sprinkle half the salt on a stainless steel or ceramic dish, lay on fillets and salt the skin. Cover and refrigerate overnight. For a very large fish, 2 days salting may be required. The fish will lose a lot of water. Wash and dry fish and clean salt from the dish. Place lemon juice, olive oil and freshly ground black pepper in the cleaned dish, mix well and rub fish with mixture. Allow to stand skin side up, overnight, then turn over each day for 1 to 2 weeks, depending on the size of the fish. The day you wish to serve fish, add white onion or shallot to the marinade. Using a ham knife, slice fish finely like smoked salmon. Arrange on plates, brush with marinade and decorate with julienne of ginger root. Serve with hazelnut sauce and garnish with whole hazelnuts. Penny Hlavaty. Bon-Appetit, Exec.Chef. Magnus Johansson
~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___ Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)