Cured sea trout is a luxurious and flavorful dish that highlights the natural richness of the fish. The curing process enhances the trout’s flavor while maintaining its tender texture. Paired with pickled kohlrabi, which adds a tangy crunch, and a vibrant parsley garnish, this dish is not only visually appealing but also a delightful balance of flavors and textures. Perfect for a sophisticated starter or a light meal, this dish is sure to impress your guests.
Ingredients
For the Cured Sea Trout:
- 2 fillets of fresh sea trout (about 6 ounces each, skin on)
- 1/4 cup coarse sea salt
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon dill (fresh or dried)
For the Pickled Kohlrabi:
- 1 medium kohlrabi, peeled and thinly sliced (use a mandoline for even slices)
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds (optional)
For Garnish:
- Fresh parsley leaves, roughly chopped
- Lemon wedges (for serving)
Directions
- Cure the Sea Trout:
- In a bowl, mix together the coarse sea salt, granulated sugar, lemon zest, crushed black peppercorns, and dill.
- Place one fillet of sea trout, skin side down, in a shallow dish. Evenly spread half of the curing mixture over the flesh of the trout. Place the second fillet on top, skin side up, and cover with the remaining curing mixture.
- Cover the dish with plastic wrap and refrigerate for 24-48 hours, depending on your desired level of curing. The longer it cures, the firmer and saltier it will become.
- Pickle the Kohlrabi:
- In a small saucepan, combine the white wine vinegar, water, sugar, salt, and mustard seeds (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- Place the thinly sliced kohlrabi in a clean jar or bowl. Pour the hot pickling liquid over the kohlrabi, ensuring it is fully submerged. Let it cool to room temperature, then cover and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop.
- Prepare to Serve:
- After curing, remove the sea trout from the refrigerator. Rinse off the curing mixture under cold water and pat the fillets dry with paper towels.
- Using a sharp knife, slice the cured trout thinly at an angle.
- Assemble the Dish:
- On a serving platter, arrange the sliced cured sea trout. Scatter the pickled kohlrabi over the trout, allowing some of the pickling liquid to drizzle onto the fish for added flavor.
- Garnish with fresh parsley leaves for a pop of color and freshness.
- Serve:
- Serve immediately with lemon wedges on the side for squeezing over the dish. This cured sea trout with pickled kohlrabi and parsley is best enjoyed fresh, showcasing the vibrant flavors and textures.
This Cured Sea Trout with Pickled Kohlrabi and Parsley is a sophisticated dish that highlights the beauty of simple, high-quality ingredients, making it a perfect choice for an elegant appetizer or a light meal!
