Cured sea trout poached in olive oil with Jersey Royals and asparagus

Name: Cured sea trout poached in olive oil with Jersey Royals and asparagus
Yield: Serves 4
Ingredients: 600 ml olive oil; 1 tablespoon fennel seeds; 4 star anise; 1 teaspoon coriander seeds, crushed; 1 teaspoon white peppercorns, crushed; 100 g caster sugar; 300 g coarse sea salt; finely grated zest and juice of 1 lemon; finely grated zest and juice of 1 orange; 1 Sea Trout with Jersey Royals, Asparagus and Crème Fraîche recipe

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Curing fish before cooking is a wonderful way of enhancing their flavour. This cure recipe will work well with all fish. Poaching the sea trout in olive oil will also give it a ‘melt in the mouth’ texture.

Ingredients

1 Sea Trout with Jersey Royals, Asparagus and Crème Fraîche recipe

Fish course
Pescatarian
Sensational
Gluten-free

Method

To make the cure, combine all the ingredients in a glass bowl. Take 4 tablespoons of this marinade and coat the sea trout fillets all over. Leave for 15 minutes. Wash the fillets in cold water and then dry on kitchen paper. Set aside. The rest of the cure will keep for 2 weeks in a plastic container in the fridge.
To make the poaching liquid, add the star anise