You will need:

• Trout, 1kg filleted & de-boned

• Sugar, 3 cups

• Salt, 1 cup

• Orange Juice, 300ml

• Cointreau, 60ml

• Vodka, 30ml

• ginger

• lime

• coriander

 

1. Mix salt, sugar, juice & the alcohol together.

2. Place the Trout in a pan with skin side down, apply the mixture in top. 

3. Cover with cling wrap and place in fridge for 8hrs.

4. Pull trout out after 8hrs & rinse in cold water.

5. Portion 100grams & serve with fresh salad tossed with ginger, lime & coriander dressing.

 

By Adrian Gutteridge (Pinnacle Valley Resort)