Lightly salted trout
2 servings
30 minutes
A simple but elegant recipe, since it requires Himalayan salt - pink, delicate, special. However, if you do not have Himalayan, then use regular salt, just increasing its proportions by one and a half times, since Himalayan salt is less salty than regular salt.
1
Rinse fresh fish under water and dry with paper towels.
- Trout: 400 g
2
Cleaning the fish is not necessary. Make cuts on the skin for better salting.
3
Prepare the mixture before salting. Mix salt and sugar. If there is no pink salt, regular salt can be used, but coarse salt is better for faster salting of the fish. The recipe specifically presents two different salts as examples. The fish will absorb as much salt as needed, and the salinity is regulated by the salting time.
- Salt: 2 tablespoons
- Pink Himalayan Salt: 2 tablespoons
- Sugar: 3 tablespoons
4
For salting, a deep dish is needed; sprinkle the salting mixture on the bottom, place the fish in the dish, and cover it with the mixture on top.
- Salt: 2 tablespoons
- Pink Himalayan Salt: 2 tablespoons
- Sugar: 3 tablespoons
5
Place the remaining fish in the dish and sprinkle with the remaining mixture.
- Salt: 2 tablespoons
- Pink Himalayan Salt: 2 tablespoons
- Sugar: 3 tablespoons
6
Wrap the form in film and leave at room temperature for 2-3 hours. Then put it in the refrigerator for 8 hours. If you need saltier fish, you can keep it longer.
7
After 8 hours, remove the fish from the mold and wipe off the brine and remaining mixture with a paper towel.
8
Cut the fish into slices and store it in the refrigerator. The fish can be kept for 3-4 days; the saltier it is, the longer it lasts. If you leave the fish for a longer period, cover it with vegetable oil.