Sugar Cured Ocean trout
- 1 Side of Ocean trout, skin off bones out (Approx 1.5kg of fish)
- 150 gm Maldon sea salt
- 250gm brown sugar
- ½ litre of tequila
- 50 gm pink pepper corns crushed
- 4 bunched of chopped dill
- 200gm of grain mustard or mustard seeds
- 4 lemons zest and juice
- 3 limes zest and juice
Place the Ocean trout fillet into a deep container. Sprinkle the salt and sugar evenly over the top of the fillet, rubbing the fillet with the mix over both sides.
In a small bowl mix all the other ingredients together. Pour the ingredients over the fillet. Cover the fillet with Glad wrap and place something heavy on top of the fish to weigh it down.
Leave for one day and then turn the fish over. Leave for another day and then your fish should be cured. Wash the liquid off the fish. The Ocean trout should be full of flavour and ready to eat.
Place on a chopping board and with a sharp knife slice the ocean trout. Great dish with a Rocket leaf salad and glass of wine on a warm summer’s day.