Name: Cured and Robata’ed Sea Trout
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 tsp coriander seeds; 70 g (2½ oz.) coarse sea salt; 140 g (5 oz./⅔ cup) caster (superfine) sugar; vegetable oil; Sake-Mirin Spray; bunch of fresh herbs, such as mint or shiso leaves; ½ side of wild sea trout (the wider side closest to the head), about 800-900 g (1 lb. 12 oz.-2 lb.); 1 tsp fennel seeds; 2 tbsp sake

Preparation info

Serves
4

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Sea trout is an excellent alternative to salmon. It has a beautiful deep pink colour and fine slim fat lines for a firm fish. In this recipe it is cured for only a few hours for a gravadlax effect, and can be flavoured with any fresh herbs. The grilling creates a caramelized seared edge.

Ingredients

2 tbsp sake
½ side of wild sea trout (the wider side closest to the head), about 800-900 g (

Method

Pour the sake into a shallow tray. With a pointy knife, pierce the flesh side of the sea trout about eight times, then place the fish flesh side down in the tray and leave to marinate for 20 minutes at room temperature.

Meanwhile, toast the fennel and coriander seeds in a dry pan until their aroma is released, then add to a pestle and mortar and crack the seeds. Add the sugar and salt a

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Cured and Robata’ed Sea Trout

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