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ANTIPASTO
SUGAR CURED OCEAN TROUT WITH DILL TARAMASALATAROASTED EGGPLANT WITH CUMIN AND FETTASAUTEED MUSHROOMSFRESH MUSSELS WITH BALSAMIC VINEGARGREEN BEANS WITH PESTOSPICED CHERRIESSOFT DRIED TOMATOESASPARAGUS, GRAPEFRUIT, CAPERS AND SHEEP'SMILK CHEDDARSUGAR CURED TUNA WITH SECHUAN PEPPERAND CORIANDERRED CAPSICUM AND SHALLOT BREADPOTATO FOCACCIANOTES ON SALAME
SB41195.REC
 
SUGAR CURED OCEAN TROUT WITH DILL
Coarse SaltCoffee CrystalsDillBrandy or VodkaFresh Fillets of ocean troutMETHOD1In a food processor, grind up equal quantities of coarse sea salt,coffee crystals (200g per kilo) and 50g of fresh dill. Add 50ml of Brandy or Vodka.2Cover fillets of trout with mixture and wrap in aluminium foil.Place weight on top and refrigerate for 2 hours. Turn overand keep refrigerated for another 2 hours.3Wash off marinade and brush with olive oil and Brandy.4Slice very thinly and serve.
NOTES AND OBSERVATIONS
SB41195.REC
 
TARAMASALATA
 Tarama is made from the salted roe of grey mullet or cod. It isreadily available from Greek Delis, also at some good Italian Delis- do not use tinned Tarama. This version is spectacularly light - completely different fromcommercial varieties as it contains no bread or potatoes.100g Tarama1 Onion Juice of 1 Lemon100ml Extra Virgin Olive Oil300ml Sunflower Oil or Light Olive OilMETHOD1Blend Tarama and onions in food processor. Add extra virginolive oil in a trickle as for mayonnaise.2When very thick, add lemon juice. Continue to add sunflower oiluntil thick again. Lighten with a little cold water.
NOTES AND OBSERVATIONS
SB41195.REC
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