Red peppercorn cured trout on sourdough toast with herb oil
ByronTalbott · ♥ 401 likes · 17.5K views · 3 min video
Read about whole (round, drawn or dressed) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup fresh tarragon
- ¼ cup parsley
- 2 tbsp ground red peppercorns
- ¼ cup extra virgin olive oil
- 2 tbsp fresh chopped parsley
- 1 tbsp ground red peppercorns
- 1 tbsp lemon zest
- ½ cloves fresh garlic
- ½ tsp horseradish
- 2–3 tbsp whipped cream cheese
- 1 whole trout
Fillet the trout on both sides by cutting down the back and the rib cage; remove the belly bones and pin bone the small bones.
Filleting and pin-boning the trout
- lemon zest
- 3 parts salt
- 1 parts sugar
Finely chop tarragon and parsley and mix in a bowl with ground red peppercorns, lemon zest and a 3 to 1 mixture of salt to sugar, blending well.
For the herb oil, mix extra virgin olive oil with chopped parsley, ground red peppercorns and lemon zest.
Herb and red peppercorn oil
Rinse the cured trout quickly in cold water and slice on an angle as thin as possible.
- cold water
- 1 slices sourdough bread
- olive oil
- salt
- black pepper
Toast a thick slice of sourdough and rub with fresh garlic, horseradish, olive oil, salt and black pepper.
- pistachio
Spread with whipped cream cheese, top with the sliced trout, finish with the herb oil and a quick grating of pistachio.