Sugar-cured trout with cornbread blinis

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the sugar-cured trout

  • 400g/14oz sea trout fillet, pin-boned
  • 50g/1¾oz salt
  • 60g/2¼oz sugar
  • 1 lime, zest and juice

For the fennel salad

  • 2 tbsp cucumber, cut into dice
  • 1 tbsp fennel, cut into dice
  • 1 tbsp diced apple
  • 1 lemon, juice only
  • 150ml/5fl oz olive oil
  • salt and freshly ground black pepper

For the cornbread muffins

  • 200ml/7fl oz milk
  • 2 free-range eggs, beaten
  • 30g/1oz butter, plus extra for greasing
  • 50g/1¾oz polenta
  • 40g/1½oz strong bread flour
  • pinch sugar
  • pinch salt
  • 2 tsp fennel seeds
  • ½ tsp baking powder
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp finely chopped chives
  • 1 lemon, juice only

For the oil-poached sea trout slices

  • 300ml/10fl oz olive oil
  • 1 tsp coriander seeds
  • 1 star anise
  • 2 black peppercorns
  • 2 thin slices sea trout, pin-boned, each about 100g/3½oz
  • 150g/5½oz crème fraîche, to serve
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