Sugar Cured Ocean Trout with Beetroot & Pistachio Cream Illustrated by Inès Longevial

Posted on
in Illustrated Recipes, Recipes, Jams, Chutneys & Sauces, Seafood

Illustration by Inès Longevial

Sugar Cured Ocean Trout with Beetroot & Pistachio Cream Illustrated by Inès Longevial

Posted on
in Illustrated Recipes, Recipes, Jams, Chutneys & Sauces, Seafood

Using equal measures of sugar and salt gives the trout a delicate sweetness. Always keep the skin on when curing fish – when it’s cured you can fry up the skin and crumble it over the dish or any salad.

This sugar cured ocean trout treat needs 24 hours to cure so you’ll need to start this a day before you want to eat it!

Illustration by Inès Longevial

“I chose this dish for this mixture of pistachio and sugar that is not only visual beautiful but seemed so good ! A perfect mixture of flavor, texture and color. I wanted to simplify the maximum forms.”

Cured trout

  • 2 fillets of ocean trout (skin on)
  • 1/2 cup raw sugar
  • 1/2 cup salt

Combine the sugar and salt in a large bowl and cover the entire fillet of fish. Place a double layer of lcing film on the table, place the fillets skin to skin (peau à peau), covering with any remaining curing mixture, wrap in cling film (or place in a ziplock bag) and refrigerate for at least 24 hours.

Beetroot & pistachio cream

  • 1/2 cup pistachios
  • hot water
  • 1 tablespoon olive oil
  • 1 medium beetroot, cooked and peeled (or 2 tinned baby beets)
  • salt

Cover the pistachios in hot water and leave to soak for at least an hour.

In a blender, add the nuts, beetroot and oil and puree until they form a smooth paste, taste and season accordingly.

To serve, we recommend with rye crackers, creme fraiche and  a dollop of beetroot puree.