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Irish Cured Trout

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Ingredients
  Trout 4 Pound, boned butterflied, head removed (1 Trout, Or 2 Trout, 2 Pound Each)
  Salt 4 1⁄2 Teaspoon
  Freshly 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
16

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