cured trout, rhubarb, tea mayonnaise top middle

What does „cured fish“ mean?

Basically it can be different ways on how meat or fish have been treated before eating. A few methods of curing could be fermentation, pickling or smoking in addition of salt and/or sugar. In this case the salt dehydrates the fish and therefore makes it durable. This method has its heritage in Asian deserts when of course there was no possibility of cooling food. In practice it means, you take a piece of fish, a few herbs and salt, process everything in a blender and wrap the fish with the mix. All you got to do now is wait until it is done.

Rhubarb, the herald of spring

I am sure you all now the following scenario: Christmas is ahead of us and you are so looking forward to nuts, cinnamon and tangerines. Of course the recipes or dishes one is cooking during winter season tend to be heavier and full of spices. The thing is at least after new years we are trying to get the lightness back into our kitchen but all we find (from a local and seasonal point) is apples, pears and potatoes. This is when I am always craving for spring to come, not only for the rising temperatures. Et voila, last weekend at my favorite food store I saw red shimmering rhubarb, the first of this year. At that point I knew spring is about to take place in my kitchen too.

Not only good for rhubarb meringue pie…

Do not get me wrong, as I really love this sweet and sour treat…but I thought to start my spring season in a different way. I was up for some deliciousness but could not really be asked to spend hours in the kitchen. The method of curing something rather than cooking it was the best way for me to go. Mixing, wrapping and waiting. The outcome was a great dish full of flavor, consistency and on top of it a beauty.

Try it out…it is an awesome way to prepare something in advance without being hassled with tons of work. Enjoy!!!

trout orange peel

rhubarb on wood board basil leaves

cured fish with basil & orange

pumpernickel bread tea oil

Basil & Orange Cured Trout

For 2 persons

Cured Trout:

1 small Trout
200 g  Salt
60 g Sugar
20 g Basil
1/2 Organic Orange Peel
1 tsp Black Pepper

Tea Mayonnaise:

1 tsp Darjeeling Tea
30 g Sunflower Oil
1 Egg Yolk
Salt, Lemon Juice

Serving:

2 pc Pumpernickel Bread
Pepper
1 pc Rhubarb
1 tbsp Sugar
Basil

1. For the fish, disembowel the trout and wash it. Cut it into filets and remove the skin and bones. Blend salt, sugar, basil, orange peel and pepper until green. Sprinkle some of the salt mix into a square baking pan. Add the trout filets and cover with the remaining mix. Leave in the fridge for one hour. Afterwards wash off the marination with cold water.

2. For the mayonnaise, heat up the oil with the tea and leave to flavor for one hour. Now strain everything through a sieve and slowly add the oil to the egg yolk, while constantly stirring. Flavor the mayonnaise with salt and lemon juice.

3. Before serving, blend the bread and roast it in a pan, then flavor with pepper. Peel the rhubarb and slice it lengthwise using a peeler. Sprinkle the sugar on the rhubarb and leave it for 5 min. Now arrange the fish and the roasted bread crumbles on a plate. Add the rhubarb and place some mayonnaise dots in between. Finish with some fresh basil leaves.

cured trout, rhubarb, tea mayonnaise top

Basilikum & Orangen gebeizter Saibling

Für 2 Personen

Gebeizter Saibling:

1 kleiner Saibling
200 g Salz
60 g Zucker
20 g Basilikum
1/2 Bio Orangenschale
1 TL Schwarzer Pfeffer

Tee Mayonnaise:

1 TL Darjeeling Tee
30 g Sonnenblumen Öl
1 Eigelb
Salz, Zitronensaft

Servieren:

2 Scheiben Pumpernickel Brot
Pfeffer
1 Rhabarber
1 EL Zucker
Basilikum

1. Für den Fisch den Saibling ausnehmen und abspülen. In Filets schneiden und die Haut und Gräten entfernen. Das Salz, Zucker, Basilikum, Orangenschale und Pfeffer in einer Küchenmaschine fein mixen bis die Masse grün wird. Etwas von der Beize in eine rechteckige Auflaufform streuen und darauf die Filets legen. Den Rest der Beize wiederum auf die Filets verteilen und gut andrücken. Den Fisch nun für 1 Stunde kalt stellen und anschließend die Beize mit kaltem Wasser abwaschen.

2. Für die Mayonnaise, das Öl mit dem Tee erhitzen und 1 Stunde durchziehen lassen. Das Öl durch ein Sieb passieren und langsam unter ständigem Rühren in das Eigelb laufen lassen. Die Mayonnaise mit Salz und Zitronensaft abschmecken.

3. Vor dem Servieren das Brot zu Bröseln mixen und in einer Pfanne anrösten, dann mit Pfeffer abschmecken. Den Rhabarber schälen und mit einem Schäler in dünne Streifen schneiden. Diese dann mit dem Zucker bestreuen und 5 Min. an die Seite stellen. Nun den Saibling und die Brotbrösel anrichten. Den Rhabarber zugeben und ein paar Kleckse Mayonnaise verteilen. Zum Schluß mit frischen Basilikumblättern garnieren.

basil & orange cured trout cover cured trout, rhubarb, tea mayonnaise flat

cured trout, rhubarb, tea mayonnaise vertical

Author

Ben Donath

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