Sex on a plate. Ocean trout is my favourite fish. I love it almost any way. I love the belly flap as sashimi. I love confit of fillets. I love fillets with the skin on seared over high heat so the skin goes crisp but the flesh stays raw. I love it smoked. And I love it cured. I bought a tail section yesterday and cured it in sugar, Himalayan salt, roasted coriander and fennel seeds and white pepper. Tonight I removed the curing mix and sliced it finely with a sashimi knife. A bed of wafer thin fennel marinated in lemon juice and olive oil, some finely chopped fennel fronds and a mound of trout roe to finish.
CURED OCEAN TROUT WITH BABY FENNEL AND OCEAN TROUT ROE
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