Cured trout
- Chalk stream trout - 4 sides
- 800g Maldon salt
- 20g caster sugar
- zest of 10 lemons (40g)
- zest of 10 limes (40g)
- 12g coriander seeds (toasted)
- 12g black peppercorn (toasted)
Cured trout
Ingredients
Method
Cured trout
Tidy the fish up, making sure there is no bloodline
Mix all the other ingredients together and put an even layer on cling film
Place the fish on top and cover with the rest of the cure
Cure for three hours, wash off in a sink and wrapped in blue j cloths for three hours
Vacuum seal and use when needed
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