Trout Gravlax with Chive and Dill Fresh Cream, Citrus Supremes and Fried Capers
Serves: 2 to 4
Cooking Time: 6 min
Preparation: 24 to 48 hours
This is a classic in a lot of parties as an appetizer, but after tasting this recipe of trout gravlax, an entree will not be enough and you will want this for starter, main course, dessert, breakfast and late night snack... Plus, the fresh cream is so delicious, nothing will remain in the plate.
- 2 rainbow trout fillets of 140 g each, from Maillard
- 5 tbsp sugar
- 5 tbsp brown sugar
- 4 tsp salt
- 3/4 cup fresh cream
- 1 bunch dill, chopped
- Salt and pepper, to taste
- 1/2 cup capers
- 2 oranges
- 1 bunch chives, chopped
- A baguette bread, ciabatta style
- In a large bowl, mix the sugar, the brown sugar, the salt, and divide in half on each trout fillet. Be sure to rub both sides.
- Put in a plate and wrap in plastic. Then add some weight on top of it all. Let rest for 24 to 48 hours. (The more it rests, the more it will gain a gumdrop-like texture).
- In a bowl, mix the fresh cream, the drill, salt and pepper to taste.
- Cut away the peel and pith of both oranges, and slice into segments to make supremes.
- Preheat the fryer to 350°F.
- Fry the capers for 2 to 3 minutes, then wipe them with a paper towel to absorb the oil.
- Cut the ciabatta bread into thick slices, grill over medium heat in a non-stick pan for 2 to 3 minutes on each side to give it a golden-brown colour.
- Once well rested, i.e. 24 to 48 hours later, rinse the trout fillets with cold water and pat dry. Then slice the thinnest possible, beveled.
- On a board or in a serving plate, pour some fresh cream, gravlax slices and the citrus supremes.
- Sprinkle with fried capers and chives.
- Serve the croutons on the side so you can prepare bites.