Island Life Magazine Ltd December 2010/January 2011 | Page 179

food

Island Life - December 2010

Method:

need a thin sharp knife. Slicing closest
to the tail end of the fish, carefully cut

Take a large dish which the fish will fit

nice thin strips from across the fillet,

in, add all of the curing ingredients and

reserve these on a dish until you have

mix well.

enough.

Make a bed from 1/3 of the salt

Interleave the Trout fillets with the red

mixture for the fish to sit on, place

chicory and fennel finishing with the

the fish skin side up onto the salt and

Clementine segments. Scatter over the

then pack the remaining 2/3 on top.

toasted pumpkin seeds and dress lightly

Cling film and refrigerate for 24 hours

with olive oil and fresh ground pepper.

turning once within that time.

If you managed to save any fennel

Remove the fish from the dish and

herb, this can now be used to decorate

scrape off as much of the salt mixture

the dish, you could also use dill. There

as possible. Quickly rinse under cold

should be no need to add more salt

water and pat dry with absorbent

due to the trout fillets having enough

paper.

already. If you find the trout to be too

Slice off the white end’s of the chicory

salty simply run under the cold water

to enable you to pull off the individual

for longer when rinsing – this will draw

leaves, trim the ends nicely and then

out more of the salt.

season them lightly as well as rubbing

The trout will freeze well as long as

with a little olive oil. Segment the

it is frozen as soon as it has come out

Clementine’s and then slice some very

of the marinade, ensure it is defrosted

thin cross sections of fennel.

overnight in the refrigerator.

To serve this simple starter you will

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