Irish Cured Trout Recipe
Ingredients
| 1 (4-pound) or 2 (2-pound) trout, boned butterflied, head removed | ||
| Salt | 4 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Olive oil | 6 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
Directions
On day curing process is begun, wash fish; pat dry with paper towels.
Place on large nonmetallic platter.
Combine seasonings; place in small shaker bottle.
On day 1 rub fish with 1/3 of salt mixture.
Cover with plastic wrap; refrigerate.
On day 2 drain any liquid from platter; rub fish with 2 tablespoons oil.
Cover; refrigerate overnight.
Rub fish with salt mixture on days 3 and 5 and with oil on days 4 and 6.
On day 6 also rub fish with sugar.
On day 7 hang fish in cool, dry, breezy place 24 hours.
Place on large nonmetallic platter.
Combine seasonings; place in small shaker bottle.
On day 1 rub fish with 1/3 of salt mixture.
Cover with plastic wrap; refrigerate.
On day 2 drain any liquid from platter; rub fish with 2 tablespoons oil.
Cover; refrigerate overnight.
Rub fish with salt mixture on days 3 and 5 and with oil on days 4 and 6.
On day 6 also rub fish with sugar.
On day 7 hang fish in cool, dry, breezy place 24 hours.
Chef
