John Myers
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Fish: Salmon Trout, Engraved Style
The perfect fish: salmon trout, engraved style recipe with a picture and simple step-by-step instructions.
Marinade 1
- 20 g Salt
- 10 g Sugar
- 0,6 g Pepper, black, ground
- 0,4 g Coriander, ground
Marinade 2
- 26 g Salt
- 13 g Sugar
- 0,6 g Pepper, black, ground
- 1,5 g Dried dill, 2 tsp
Marinade 3
- 13 g Salt
- 7 g Sugar
- 0,3 g Pepper, black, ground
- 5 Chop juniper berries
- Wash the fillets, pat dry and parry. The big bones were already removed. The small bones, however, still have to be plucked with pliers. Approx. 35 pieces per fillet. But it’s relatively easy.
- I marinated in 3 ways: 2 fillets salt + sugar + pepper + coriander, ground. 2 fillets salt + sugar + pepper + dill, dried. 1 fillet salt + sugar + pepper + juniper.
- Mix the spices.
- Spread out a piece of cling film, sprinkle the spice on it, place a fillet skin-side on the film and season well. Do the same with the second fillet and fold the insides together.
- Wrap the foil tightly around the fillets and place in a suitable container.
- Let it marinate in the refrigerator for about 3 days.
- Pat the fillets dry. Remove the juniper. Slice very fine and taste.
- All variants have become nice and firm due to the water loss and I found them very tasty, especially the juniper variant.
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