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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)

Vodka & Cointreau Cured Trout

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