Small

Beetroot Cured Ocean Trout

17 December 2024

ingredients

750g of sashimi grade ocean trout - pin boned, skin on

50 g fine kosher salt or 25g fine sea salt

30 g demerara sugar

3 coriander seed

6 juniper berries and or 25 ml gin

1 medium size red beetroot

1 bunch dill

 To Serve

1 bunch dill

Extra juniper berries

Thin slices of rye or pumpernickel or plain crackers

1 jar Horseradish cream mixed with 1 tablespoon Creme Fraiche

equipment

A large mixing bowl; Chopping board and Kitchen Knife; Digital scales or Measuring Spoons; mortar and pestle; Baking Paper; A shallow tray or dish to hold the fish; A board and weight to sit on top of the fish; Sharp carving knife.

method

Step 1.

Start with ordering the fish from your trusted fish monger.  Ask for it to be pin boned and the skin left on. Request the flap be removed so that you have an even thickness fillet.  (TIP: Have the skin removed from the flap and freeze the flap to make a fish tartare another time).

Step 2.

Lightly bruise the juniper  berries and coriander seeds in the mortar and pestle. Add the measured salt and sugar. Place this mixture in the large mixing bowl.

Peel and grate the beetroot - set aside.

Rinse and trim the dill - do not chop the dill.

Trim the flap from the fish fillet if the fish monger has not already done this keeping the fillet an even thickness.

Step 3.

Roll out  a length of baking paper - 4 times the length of the fish fillet on a clean flat surface.

Arrange half of the rinsed and dried dill in the centre of the baking paper- approximately the length of the fish.
Place 1/3 of the beetroot on top of the dill.

Step 4.

Place the fish in the mixing bowl and rub the sugar, salt and spice mixture into all surfaces of the fish.

Add the remaining beetroot to the bowl and toss with any remaining mixture, add 25ml gin if using.
Rub this beetroot mixture into the flesh and skin of the fish.

Place the fish on top of the dill and beetroot.

Cover the fish with the remaining dill

Step 5 

Wrap the fish and dill in the baking paper - creating a firm  package.

Step 5.

Place the package in a narrow dish in which it just fits.  A loaf tin, small baking dish or terrine is ideal.

Fit a weight - such as a small bread board that fits on top of the package. Place another weight on top of this - such as 1 or 2 tins of tomatoes or similar.

Refrigerate for 12 - 18 hours.  Liquid will release from the fillet during this time.  You remove this at the end of the process.

Step 6.

After 12 - 18 hours - remove the weight and turn the package. Replace the weight and refrigerate for another 12 - 18 hours.  

Step 7.

Unwrap the package.  Remove and discard the dill and the juniper.  Pat the fish dry on all surfaces.  Arrange on a clean plate or board - garnish with fresh dill and juniper. 

Step 8.

To serve - carve the gravlax and serve with finely sliced fresh rye bread, freshly made crostini or boiled potatoes and horseradish cream.

What's the trick? As you can see - no tricks - just take your time and stick to the simple steps above.  Surprise yourself!

source

Recipe by Elizabeth Peddey