Coffee and Trout?!?!
Honestly it is an exceptional flavour pairing that you must try yourself to believe it.
1 tbsp freshly ground coffee
2 tbsp salt
3 tbsp sugar
Start preparing the cure simply by mixing all the ingredients together. Leave on the side until needed.
Preparing the trout.
Place one fresh fillet of trout on a chopping board and pat dry with some kitchen paper.
With a pear of fish tweezers or normal tweezers take out the pin bones of the trout. To find the bones run your finger gently up the fillet towards the tail just off centre of the fillet. You feel little bones about half a centimetre apart. There will be about 10 to 15 of them depending on size there will only be bones in 3/4 of the fish and starting to disappear at the tail end.
You can ask your fishmonger to pin bone your fish and you can skip that step entirely.
Take a non reactive tray (glass or stainless steel) and sprinkle some of your cure on the tray same size as the fillet. Now place your fillet skin side down on the bed of cure mix. Sprinkle the rest of the cure mix on the flesh side and give it a gentle pat so the cure gets it all the nooks and crannies.
Cover the tray in cling film and place in the fridge for about 10 to 24 hours. The longer it is in the cure the more intense, firmer and saltier it becomes. I like mine at the 10 hour mark.
Once cured give it a light rinse under very cold water. Pat dry with some kitchen paper until dry. It's ok to have some specs of cure on the trout it's all flavour.
Slice your trout thinly on a slight angle leaving the skin behind & enjoy on it's own or with homemade sour cream and green apple.
Homemade sour cream.
1 mug of fresh cream - 31% fat or more ( The more the better 😁 )
Juice of 1 whole lemon
Pinch of salt and a good twist of fresh black pepper
Whisk up all the ingredients in a bowl until medium to soft peaks form.
Chopped green apple salad.
1 granny smith apple - or any sour apple will do the job.
Handful of picked dill leaves
Juice of 1 lemon
Salt and pepper for seasoning
Dice an apple with the skin on as small as you can and mix through the lemon juice to avoid any oxidation. Then season to taste and mix the picked dill leaves through it. Bon App!!