Home cured Huon Ocean Trout, salsa verde, citrus crème fraiche

This dish from Ashley Davis at Pure South can be easily prepared the day before with surprisingly minimal effort and stunning results. This 2:1 curing method acts quickly and will be ready to eat in no longer than 24 hours.

Home cured Huon Ocean Trout, salsa verde, citrus crème fraiche
Preparation:
20 Minutes
Cooking:
24 Hours
Serves:
10

  • 1 side Huon Ocean Trout (skin on, pin bones out)
  • 600g table salt
  • 300g caster sugar
  • 2 lemons (zest only)
  • For the Salsa Verde
  • 15g chives
  • 25g spring onions
  • 20g dill
  • 15g tarragon
  • 25g parsley
  • 35g capers
  • 1 tomato
  • 4g green chilli, seeds removed
  • 4g crushed garlic
  • 10g Dijon mustard
  • 20g lemon juice
  • 3g salt
  • 250ml olive oil
  • For the Citrus Crème Fraiche
  • 150g crème fraiche
  • 1 lemon (zest only)
  • 1 orange (zest only)
  • 1/4 ruby grapefruit (zest only)
  • Salt to taste

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