And so this is how I am passing my time in Covid-19 lockdown. Now this is something special! I stole this recipe from the head chef of the #lidodicadenabbia restaurant on Lake Como Italy! I don't know where it came from originally. In this video I used Chinook Salmon fillets for lack of prize trout fillets. The process is the same for both and seriously tasty in anyone's book.
If you would like more awesome recipes like this you can download the Hooked&Cooked e-book or have the hardcover sent directly to your home check it out
TROUT RECIPE INGREDIENTS:
4 TROUT FILLETS 350/400 gr per fillet
500 gr SALT
500 gr SUGAR
4 TABLESPOONS OF GREEN/RED PEPPER
1 CUP OF DILL
TROUT RECIPE PREPARATION:
1.Mix the salt/sugar/dill together in a container
2. Place the trout fillets in a baking tray or container skin side down, cover the fillets with the pepper.
3. cut 3 oranges in "Julien" about 1cm thick and place them neatly over the fillets, the other cut in half, and squeeze it over the fillets.
4. Cover the fillets with the salt/pepper/dill mix. Every two hours turn the fillets, do this for a total of 4 times.
5. After 48 hrs take the fillets out rinse them lightly, dry them, vacuum pack them, and through those babes in the freezer. Once frozen they are ready to eat, take out a fillet 30 minutes before the event and let it defrost naturally, cut the fillet in thin slices at an angle, you can also serve it with some Rye Bread and cream cheese with a sprinkle of dill.
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.