Sunday, 23 February 2014

A gift of trout

I popped up to my local social club on Thursday evening for a small libation. Whilst there, a friend came in from a long days fishing. The boot of his car had a number of large trout, the spoils of his days efforts. He offered me a good sized trout and I thought it only fare to reciprocate with some home made bacon which he gratefully accepted.

The following evening I filleted the trout and prepared a beetroot cure. I have used this before on salmon but I fancied that the sweetness and the colour would complement the trout. I placed the fillets skin side down in a large tray and covered them in the cure. after 10 hours in the fridge I turned the fish over and returned it to the fridge for another 20 hours or so. The fish was then removed and washed. The results, as you can see, were spectacular.

My next job was to slice the fillets thinly. Starting at the tail, I used a very sharp knife to slice at a steep angle towards the tail right through to but not through the skin.

 Each slice was then flipped over until the whole fillet was sliced.

It was now a simple matter of running the knife along the skin from the tail to the head to remove multiple, paper thin slices of cured trout. I then vacuum packed these ready for future use.

 It will keep for a few weeks in the fridge but the majority ended up in the freezer where it will keep for a month or two.

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