How to Make Whiskey Cured Rainbow Trout
If you haven’t tried this before then
do, it’s such an easy process with great results.
First of all I am going to show you how
to clean and fillet the trout.
De-scaling
Grip
the tail and using the blade of a blunt knife, scrape from the tail towards the
head in the opposite direction to which the scales lie.
It’s a good idea to do this under running water
Removing the fins
Using
a pair of kitchen scissors cut away the dorsal, pelvic and tail fins.
Cleaning
Using
a small sharp knife cut open the belly from the head to the tail and pull out
the guts, cut out any remaining guts in the cavity then wash out with plenty of
cold water.
Now
cut off the head just below the gills, and the tail about an inch toward the
head.
Open
out the body and grab the back bone at the tail and gently pull it out cutting
with a small knife as you go.
Pull
out any bones that are left with a pair of pliers, do this gently in the
direction of the bone so as not to pull out too much flesh with it.
Trim away any bits of fin that are left where you have cut them off.
Trim away any bits of fin that are left where you have cut them off.
Now
you have two beautiful fillets ready for curing.
You will need;
2 –
Fillets Rainbow Trout
120 Gm – Sea Salt
120 Gm Sugar
100 Ml – Good Malt Whiskey
120 Gm – Sea Salt
120 Gm Sugar
100 Ml – Good Malt Whiskey
Mix the
salt and sugar together in a bowl.
Lay out a sheet of clingfilm on the work surface and cover with a layer of the
mixture.
Lay the fillet on top skin side down.
Sprinkle with the whiskey and spread more
of the mixture over the fish.
Wrap the fish tightly in the clingfilm, place on a tray and put in the fridge
for 24 hours.
After
24 hours, take the fillets out of the fridge.
You
will see that they have changed colour and texture, carve into thin strips and
serve as a starter.
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