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Celery and Parsley -Cured Trout Summer Feast
AP • 22 July 2020
Lightly curing the trout in salt, sugar, and crushed spices firms the fish, and infuses it with flavor before its served with a bright and tangy celery juicy dressing. Substitute the spring onions with thinly sliced red or white onions, rinsed in cold water to mellow their sharper bite.
Celery and Parsley -Cured Trout Summer Feast
Ingredients:
100gr Sugar
100gr plus 1/2 teaspoon Salt
1 tab Celery Pesto Fresco SIPO
1/2 teaspoon coarsely ground Black Pepper
2 skin-on Trout
1 medium bunch fresh Parsley, leaves and stems roughly chopped plus fresh Parsley leaves, for garnish
1 small Cucumber, peeled, halved lengthwise, seeds scraped, and cut into 1/3-inch-thick half-moons
1 fresh Chili SIPO, stemmed, seeded, and thinly sliced lengthwise
2 tablespoons fresh Lime juice, plus lime wedges, for serving
1 tablespoons water
1 medium Spring Onion, white bulb halved lengthwise and thinly sliced crosswise
1 small Avocado, chopped
1/2 teaspoon flaky Sea Salt
How to Make It :
Stir together sugar, salt and black pepper in a small bowl. Spread about 50gr sugar mixture on a plate in an even layer about the size of 1 trout fillet. Place 1 fillet, skin side down, on sugar mixture on plate; top with 100gr chopped parsley and 50gr sugar mixture. Top with remaining fillet, flesh side down; sprinkle with remaining 100gr sugar mixture and remaining 50gr chopped parsley. Wrap plate tightly with plastic wrap. Chill until fish is slightly firm, about 8 hours.
Unwrap fillets, and brush off sugar mixture and parsley. Rinse fillets under cold water; pat dry with paper towels.
Process the Celery Pesto Fresco SIPO, about three-fourths of chilli pepper, lime juice, and 1 tablespoon water in a blender until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Stir in remaining 1/2 teaspoon salt.
Chill until ready to serve.
Pour chilled Celery-lime water on a rimmed serving platter. Thinly slice trout crosswise; discard skin. Arrange trout pieces on platter. Top with spring onion, avocado, cucumber, and remaining chilli pepper. Sprinkle with flaky sea salt and parsley leaves. Serve immediately with lime wedges.
Bon Appetit and Enjoy with a nice iced Vibrant, minerally, dry Riesling!
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