Seasons to Share by Jacqueline Alwill

Author:Jacqueline Alwill
Language: eng
Format: epub
Publisher: Allen & Unwin

The day before you want to serve this, combine the grated beetroot with the coconut sugar, rock salt, dill and lime zest in a small bowl to make a curing mix. Spread half of this mix in a glass dish (that the fish can sit in snugly) and place the trout on top. Rub the remaining curing mixture all over the flesh, ensuring the fish is completely covered. Cover the dish with plastic wrap, then leave in the fridge overnight to cure.

The next day, remove the fish from the dish and wipe it down with a paper towel, ensuring all of the curing mixture is cleaned off. Using a very sharp knife, slice the fish into thin pieces.

To make crostata to serve with the fish, preheat the oven grill (broiler) to medium–high. Thinly slice the baguette on the diagonal and arrange on a baking tray (baking sheet). Drizzle with olive oil and sprinkle with salt. Grill (broil) for 2–3 minutes on each side, or until lightly golden. Allow to cool slightly.

To serve, arrange the crostata on a serving platter. Top with slices of the fish, little spoonfuls of quark or crème fraîche (and caviar, if you like), a pinch of fresh microherbs and lemon wedges.

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