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Lightly salted trout at home
Are you used to buying lightly salted salmon, trout, or herring? Lightly salted trout at home is very simple! Dry curing of fish is suitable for preparing fillets and steaks. If you plan to salt a whole fish, it's best to use a marinade. To prepare it, dissolve the specified amount of spices in 500 milliliters of cold water. This method can be used to salt any fish - from trout to mackerel.
Ingredients
Show ingredients
To prepare lightly salted trout at home, you will need the following set of products:
- vegetable oil;
- trout - 800 g;
- sugar - 1 tsp;
- mixed peppercorns - to taste;
- salt - 2 tsp.
Preparation
- Fillet the fish using a sharp knife. If the fillet is cut correctly, there will be minimal bones. All small bones can be removed with a kitchen tweezers. Pat the prepared trout fillet dry with kitchen towels. Minimum moisture is essential! This way, the fish will retain its structure and stay fresh longer.
- Mix sugar and salt in a separate container. Crush the peppercorns with a knife or mortar and add them to the curing mixture. Do not use ground pepper and do not grind the spices too finely.
- Rub the fish with spices on both sides. Leave the fillet at room temperature for a quarter of an hour so that the salt and sugar crystals dissolve.
- Place the fillet of red fish in a container greased with olive oil. Cover the container with parchment paper to allow the paper to absorb excess moisture. Send the fish to the refrigerator for 24 hours for a mild cure, and for 36 hours for a pronounced salty taste.
- After just one day, the lightly salted trout is ready to serve! Just cut the fillet from the skin and serve it! Enjoy your meal!
Lightly salted trout at home is a dish that is simple and quick to prepare. Such fish is very tasty and incredibly appetizing! Lightly salted red fish can be served as a cold cut, added to salads, fish pies, or included in cold appetizers. Such fish will advantageously complement canapés or a seafood mix. Homemade lightly salted trout fillet can be stored in the refrigerator for up to 7 days, greasing the fish with vegetable oil and rolling it into rolls. If there is too much fish, it can be frozen. After thawing, the lightly salted fish will not lose its taste and aroma.
