John Myers
Fish: Graved Trout – Pickled Trout
The perfect fish: graved trout – pickled trout recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh trout
- 3 tablespoon Salt
- 3 tablespoon Sugar
- 1 packet Fresh cress
- 0,5 tablespoon Black peppercorns
- Free the trout from the head and tail and cut along the spine with sharp scissors.
- Wash the “fillets” obtained in this way – the bones remain in there for the time being – and pat dry.
- Mix the salt and sugar in a sealable freezer bag. Add the fish fillets and cover with the mixture on both sides.
- Cut the cress and put it in the bag together with the peppercorns. Seal and put in the refrigerator for three days.
- After removing the peppercorns and salt, cut into very fine slices. Of course, remove the bones in the process.
- Luna is of course right! I forgot to mention that the bag should be turned several times during the time in the refrigerator. 😉
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