Before refrigerators salt was commonly used to extend the life of fresh produce, salting fish was widely used in northern Europe. In Sweden they came up with the idea of salting fish and burring it underground. The salmon version of this is known as Gravadlax, the lax part literary translated means salmon and the gravad means 'buried'. I have been reliably informed by a Swedish friend of mine that the trout version is called 'gravadoring'. So here goes...
Ingredients:
2 trout fillets pin boned (all little bones removed)
Sea salt crystals
1 lemon zested
Dijon mustard
Chopped chives (or dill)
Bread to serve (I made sun dried tomato and Parmesan bread-blog to follow)
Wedge of lemon to serve
Method:
Pat dry both fillets with kitchen paper and lay one of them on a large rectangle of cling film. In a bowl mix together the salt and lemon zest and spread liberally over one fillet.
Top this fillet with the other..
Then wrap them very tightly in cling film..
At this point if we didn't have a fridge we would bury it under the cold European earth, but we do so into the fridge it goes for 12 hours to 'cure'. After it's done it's thing in the fridge unwrap it from the cling film and lightly wash the salt off. Pat it dry with kitchen paper an spread Dijon mustard over both fillets. Finely chop the chives/dill and sprinkle over the fillets.
Using a sharp knife slice the trout at around 45 degrees, serve with bread and a slice of lemon and enjoy!
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| Photo courtesy of my wife |
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