Trout in a delightful and refreshing way!
Posted on December 24, 2012 by in seafood
When I saw trout at the market yesterday, I couldn’t help but remember my son’s first fish he ever caught! Oh, the excitement! At the time he was only 10 years old and I thought it was pretty cool for him to master fly fishing for the first time and catch a trout! We were in Franschoek for our annual youth camp and before we started setting up the kitchen, we literally walked across the road to the The Fish Hatchery in Franschhoek to try our hand at fly fishing! It was also my first attempt at cooking trout and turned out to be a most memorable dinner!
Whilst this is the season to be jolly and whilst many people flock to our coastal towns and restaurants to eat fish and seafood, we all have to try and be sensible about what and where we eat so that our resources will be protected. According to WWFSASSI, trout it s a green choice, so you can eat it with a clear conscience. As a matter of fact, the Norwegian Salmon and trout was lying next to each other in the market, the salmon is on the Orange list and the trout on the Green list…… make the right choice, next time you shop!
My children are away, visiting granny and grandpa, so hubby and I are creating and cooking up new recipes and ideas for which we don’t always have time during the year when having to cope with work, school and church activities! So we bought two pieces of trout and we are going to cook it his way/my way!
I have always wanted to cure trout or salmon, I like the idea of adding a little chemistry to my cooking every now and then, so my way of preparing this trout ended up being ….
Home-cured Trout with Red Onion, Lime and Wasabi Vinaigrette
serves 1
To cure the trout
200 g trout – bones and skin removed
250 ml coarse salt
150 ml sugar
zest of 1 lemon
1 stick lemon grass – grated
1 sprig fennel – finely chopped
Method
Mix all the ingredients except the trout and place half of the mixture in a glass bowl. Place the trout on the mixture and cover with the other half of the mixture. Place in the fridge for at least 3 hours. After 3 hours, remove trout from the salt and clean thoroughly. Serve with fingerling potatoes and this light and fresh vinaigrette!
Red Onion, Lime and Wasabi Vinaigrette
makes 100 ml
Ingredients
1 small clove garlic – very finely chopped
20 ml chopped red onion
juice and zest of 1 lime
a pinch of sugar
1 sprig coriander – finely chopped
80 ml lemon-infused olive oil
salt and pepper to taste
2½ ml wasabi
Method
Mix all the vinaigrette ingredients and serve with the home-cured trout and fingerling potatoes!
To find out more about Hubby’s dish ( which I think was the winning dish), watch this space!
