Passeti + Boote’s perfectly cured trout
Pasetti + Boote, talented caterers based in Bristol and friends of Halen Môn, have kindly shared their secret to the perfect cured trout for this festive season. The perfect canape for the big day itself. Over to Max:
“The salt cure for our trout is flavoured with dill and pepper at this time of year but in early summer we might use elderflower instead. Serve it with pickled beetroot and dill crème fraiche and plenty of focaccia.”
INGREDIENTS
SERVES 4
- 1 side of trout, de-boned
- 1 tbsp Black Peppercorns, roughly bashed in a pestle and mortar
- 60g caster sugar
- 50g Halen Môn Pure Sea Salt
- Large bunch of dill, about 100g roughly chopped
METHOD
- Start by trimming any thinner edges from the sides and tail of the fish. These will take on too much flavour from the cure and be unpleasant to eat, so remove them and eat in a stir fry or fish pie (they can be frozen to use at a later date). Cut the fish in half along the width to give two roughly even-sized pieces.
- Combine the pepper, sugar, salt and dill together in a container and mix to combine.
- Lay a large piece of clingfilm on a clean work surface. Place one piece of fish, skin side down on the cling film. Scatter over the cure, then place the other piece of fish on top, skin side up. Wrap the fish tightly in clingfilm, and nestle in a roasting tray or dish. Place a board on top to weigh the fish down, then chill to cure for 48 hours, turning every 12 hours or so.
- To serve, scrape the cure from the fish, then slice with a sharp knife and serve alongside pickles and bread.
