Easy

Mike McEnearney's treacle-cured ocean trout

Name: Mike McEnearney's treacle-cured ocean trout
Yield: 8
Ingredients: 1kg ocean trout fillet (skin on), pin-boned; 160g treacle; 100g sea salt; 1 tbs fennel seeds; 2 tbs English mustard powder; 2 tsp cracked black peppercorns; Finely grated zest of 2 lemons; Rye bread, butter and lemon wedges, to serve

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by Mike McEnearney

Chef and delicious. columnist

Feb 05, 2016

Mike McEnearney like to keep it simple when it comes to preparing good quality seafood, try his treacle-cured ocean trout, and see how easy it is to cure fish at home.

1kg ocean trout fillet (skin on), pin-boned
160g treacle
100g sea salt
1 tbs fennel seeds
2 tbs English mustard powder
2 tsp cracked black peppercorns
Finely grated zest of 2 lemons
Rye bread, butter and lemon wedges, to serve

Method

1.

Place fish, skin-side down, on a large baking paper-lined baking tray.
2.

Place treacle in a small pan over medium heat, stirring, for 2 minutes or until warmed through. Remove from heat.
3.

Stir through salt, fennel seeds, mustard powder and pepper. Cool.
4.

Spread cooled treacle mixture evenly over fish, sprinkle with lemon zest and enclose tightly in plastic wrap.
5.

Set aside at room temperature for 1 hour. Chill for 2 days to cure.
6.

Unwrap trout, scrape off treacle mixture using the blunt edge of a knife and pat dry with paper towel.
7.

Set aside for 30 minutes to bring to room temperature.
8.

Thinly slice on an angle away from skin. Serve with buttered bread and lemon wedges.