An Easy Beetroot and Fennel Trout Gravlax was the obvious choice when I had to decide what to make with a beautiful piece of King Trout from Threestreams.

The Easy Beetroot and Fennel Trout Gravlax was in the back of my mind for a while, but with school and life happening, I never got around making it.

The best choice for this superior King Trout would have been to eat it as sashimi, almost in its beautiful unadulterated state, but I am not a big fan of eating too much raw fish. However, there is something magical about curing, making jams and pickling your own food, I think my inner farm-girl wants to also have a turn some days.

About 13 months ago the aquaculture team at Threestreams started a project to grow hand-reared rainbow trout on the farm in Franschoek. Over this time personal attention, time and effort has been put into feeding and caring for the fish on a daily basis, ensuring the outcome of a superior grade product for the local market. On 15 September the first King Trout was harvested. Superior and homegrown and I am so proud to be associated with this product. Here are a few of my other delicious trout recipes.

Cover Trout with Beetroot mixture.

Salmon is mostly used to make gravlax, I wanted to showcase the beautiful trout. Gravlax is salmon(or trout), cured the traditional Scandinavian way with sugar, salt and dill or fennel. It is truly delicious on canapés, enjoyed for breakfast or  on open sandwiches.

Cover with Plastic, cloth or paper and refrigerate for 2-3 days.

The curing process is a breeze. It requires no cooking at all. All you need is a couple of beetroot, fennel, salt and orange zest. I bet some of you might even have all the ingredients. Opening the trout after the 3 days curing was like opening a gift at Christmas time. I was filled with so much anticipation. I was not disappointed, it was delicious.

Wipe all beetroot off.

Easy Beetroot and Fennel Trout Gravlax

Ingredients

125 ml/1/2 cup coarse salt

2 – 3 beetroot – roughly grated

125 ml/ 1/2 cup sugar

1 small bunch fresh dill

freshly ground black pepper

zest of 1 orange

500 – 600 g Threestreams King Trout Fillet – skin removed (keep the skin)

Method

In a large bowl, combine the grated beets, salt, sugar, dill, horseradish, and several grinds black pepper.

Place salmon on a sheet pan. Line with plastic wrap. Place salmon on top of plastic wrap. Cover the flesh with the beet mixture. Wrap the salmon with plastic wrap. Place another pan on top and weight down with a few cans. Cure in the refrigerator for 2 to 3 days.

Gently scrape off the beet mixture and discard. With a sharp knife, slice the salmon very thinly on a bias.

Will keep in an airtight container for 1 week in the refrigerator.

To roast the trout skin

Preheat oven to 180 C. Line a baking sheet with baking paper or spray the pan with Spray ‘n Cook. Lay the skin on the baking sheet, outside facing the top. Season with coarse salt. Bake until crispy

For plating

250 ml cream cheese – room temperature

Zest of 1 lime

a few slices of gravlax

a few pieces of the crispy skin

salt and pink pepper corns of you have