Ocean trout gravlax

Name: Ocean trout gravlax
Cook time: 30 min
Ingredients: 1 fillet ocean trout, trimmed and pin-boned; 1 tbsp fennel seeds; 2 tbsp coriander seeds, lightly crushed; 1 tbsp white peppercorns, lightly crushed; Grated zest of 1 lemon; 30ml vodka; 250g white sugar; 750g sea salt

jane and Jeremy Strode

October 18, 2011

Time:< 30 mins

This is an adaption of the Swedish specialty, salmon gravlax. We use Petuna ocean trout from Tasmania.

Ingredients

1 fillet ocean trout, trimmed and pin-boned
1 tbsp fennel seeds
2 tbsp coriander seeds, lightly crushed
1 tbsp white peppercorns, lightly crushed
Grated zest of 1 lemon
30ml vodka
250g white sugar
750g sea salt

Method

Cut five shallow slits at regular intervals into the skin of the fish. Mix remaining ingredients together and spread half of the mixture onto a tray. Lay the trout skin-side down and cover with remaining mixture, pack down well. Wrap well with cling film and refrigerate for 48 hours.
Remove the trout and rinse quickly with cold water to remove salt mix. Pat dry with paper towel. Lay the trout on a chopping board skin-side down and cut thin slices on the diagonal off the skin. Serve with lemon wedges and grilled brown bread.

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