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Cured trout and young vegetables

  • Preparation Time40 mins
  • Serves4
  • DifficultyEasy

For the cure

30g coarse sea salt
15g sugar
5g fennel leaf
1 lime, rind
300g fillet of fresh, boned trout

For the dressing

30g whole grain mustard
10g Dijon mustard
15ml white wine vinegar
5g sugar
Pinch of salt
50ml vegetable oil
1) Mix the cure ingredients together and place on top of the trout. Leave for 30 minutes and then wipe the cure off.

2) Steam a selection of spring vegetable till al dente.

3) Whisk all the dressing ingredients together and trickle in the oils, whisking continuously.

4) Serve the spring vegetables with sliced trout and pour over the dressing.

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