Vodka & Cointreau cured trout
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1- Trout ; 1kg filleted & de-boned
2- Sugar ; 3 cups
3- Salt ; 1 cup
4- Orange Juice ; 300ml
5- Cointreau ; 60ml
6- Vodka ; 30ml
Mix salt, sugar, juice & the alcohol together. Place the Trout in a pan with skin side down, apply the mixture in top. Cover with cling wrap and place in fridge for 8hrs.
Pull trout out after 8hrs & rinse in cold water. Portion 100grams & serve with fresh salad tossed with ginger, lime coriander dressing.
*Adrian Gutteridge (Pinnacle Valley Resort)
