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You will need:
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Trout, 1kg filleted & de-boned
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Sugar, 3 cups
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Salt, 1 cup
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Orange Juice, 300ml
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Cointreau, 60ml
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Vodka, 30ml
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ginger
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lime
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coriander
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Mix salt, sugar, juice & the alcohol together.
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Place the Trout in a pan with skin side down, apply the mixture in top.
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Cover with cling wrap and place in fridge for 8hrs.
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Pull trout out after 8hrs & rinse in cold water.
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Portion 100grams & serve with fresh salad tossed with ginger, lime & coriander dressing.
By Adrian Gutteridge (Pinnacle Valley Resort)
Vodka & Cointreau Cured Trout
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