Beet Cured Pink Trout
Beet Cured Pink Trout pairs delightfully with Chardonnay, thanks to its refined blend of flavors that beautifully complement the wine’s crisp and bright profile. The beet’s subtle sweetness and the seasoned cure elevate the trout’s taste, serving as a perfect counterpoint to the refreshing and subtly complex notes of Chardonnay.
- 1lb whole red beets, tops and roots removed, washed well
- 1 cup kosher salt
- ¾ cup sugar
- ¼ cup brown sugar
- 2 lbs trout filet trimmed, leaving skin on a scored (steelhead or salmon may be substituted)
Procedure
- 1Pat fish dry of any moisture. Place fish skin side down into a casserole dish large enough to hold the fish, cure, and juices that will be drawn from the fish.
- 2Combine beets, salt, and sugars in a food processor. Pulse until well blended and mixed. Do not liquify. It is OK if there are still some larger beet pieces. Using gloves, pour the mixture over the fish and “massage” to cover the entire fish, both sides. Be sure there is some cure under the fish on the skin side. Top the fish with as much pulp as will fit. Cover the container with a lid or plastic wrap. Refrigerate for 24 hours. Remove lid and repack fish with pulp as some will have dissolved. Cover and refrigerate for another 24 hours.
- 3Using gloves, remove fish from cure and discard all pulp and drippings. Lightly rinse fish in cold water and pat dry. It is now ready to be wrapped with plastic film and stored or to be sliced thin and served.
Pairs Well With
Other recipes you will enjoy