Thursday, March 04, 2010

Pink peppercorn cured trout

All tips greatfully received. Especially when they come like this:
The menfolk of the party had been out fishing during the day.

Left for a couple of days for the flesh to relax (See pin bone tip here) then filletted. I've frozen the head - fish head soup coming up some time. Yes really.
I've got a cure for that - I was reading Fiona's post on pink peppercorns ealier that evening - inspiration. Salt, sugar, pink peppercorns, lemon and orange zest, tarragon and cointreau.
1 week later we try out with gherkin and jalapenos & cucumber and beetroot during our baking evening. Pretty good. We will be using as part of the trout trio on Saturday. New menu idea (in another presentation of course)?

2 comments:

Julie said...

Hmm...can't wait to see what's in fish head soup!

Jan said...

I am loving thie idea of salt, sugar, pink peppercorns, lemon and orange zest, tarragon AND cointreau!! YUM