Lightly Salted Trout in Orange Juice
Description
The recipe won't take much time. Colorful lightly salted trout can be used for making sandwiches and canapés, bruschetta, and topped toasts. To obtain lightly salted trout, cure the fish in brine for 1–2 days; for a stronger cure — 3–4 days, and only when kept cold.
Instructions
- 1
Step 1
Prepare the listed ingredients. Remove the scales from the trout pieces or whole fish (you can simply cut off the skin, leaving only the flesh), rinse, and pat dry with paper towels.
- 2
Step 2
Place the trout pieces in a deep container and sprinkle with salt and sugar. Thoroughly coat each piece so that it is fully covered with the mixture. The salt will draw excess moisture from the fish pieces, and the sugar will give the flesh a slight sweetness.
- 3
Step 3
Sprinkle ground black pepper so the spice coats every piece.
- 4
Step 4
Pour in the orange juice and gently massage all the pieces of fish. Cover with plastic wrap and refrigerate for 1–2 days. Stir the contents of the container from time to time for even curing. Do not add herbs — they will turn sour in the juice!
- 5
Step 5
After the specified time, the trout will be ready to serve. Do not rinse off the spices and juices! Slice the fish into pieces and make delicious sandwiches, bruschetta, and toasts.