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Pick a nice
day to go fishing and catch a few trout .
Clean and leave in fridge over-night ( that way it is easier to
get the bones out )Filet trout and remove all bones, leave skin
on.
Choose a dish
with high sides that the filets will just fit into, so you don't
have to use to much salt .
Cover the
bottom of tray with salt. Place the filets skin down on salt.
Dice basil
and dill and then cover the meat. Add cracked pepper to your taste.
Now cover
entirely with salt. Put a matching dish on top and place weight
on it.
Place in fridge
for 15 hours.
Gently wash
off salt under cold water so herbs stay on meat.
Dry with paper
towel.
Cut into thin
slices.
Mustard
sauce/dip Ingredients
: 1 soup spoon of fresh lemon juice 1 soup spoon pre-made mustard
salt & pepper to taste dash of fresh dill Olive oil. Mix together
in a bowl. Now slowly add olive oil until thickened .
Great on toast
or crackers.
Can be used
as an entree or snack, should keep in fridge for 4 days.
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