So with all the trips we have been taking down to the Eucumbene river and with easily over 100 fish caught between us, we decided to bring back 2 to eat. Wes being our resident chef suggested that we smoke one but had an idea to cure the other.
So we grabbed the simple ingredients and got to work.
- 2 cups of salt
- 2 cups of sugar
- 1/2 cup cracked pepper
- Lemon zest
Finely chop the coriander
Mix the coriander in with the pepper and sugar.
Add the lemon zest and salt then combine all the ingredients
Prepare the fish by removing the fillets but leaving the skin on
Lay the fillets skin down on a long non reactive dish and cover well with the mixture
Once the mixture has been spread over the fillets, cover with cling wrap and place in the fridge for 48 hours, although 24 hours will do if you are impatient. When ready, remove from the fridge, dust off the salt mixture and it’s ready to serve. Cut thin slices from the skin and eat!
Serving suggestion: Eggs Benedict. Toast, poached eggs, cured trout, hollandaise sauce.