Cured Steelhead Trout with Dill Cream
- For the steelhead trout
- 2 small Steelhead trout (fillets, skin on)
- 4 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon white freshly ground pepper
For the steelhead trout, rinse fish fillets and pat dry. Mix salt with sugar and pepper. Place both fillets with the skin side down on a cutting board. Sprinkle fish with the seasoning mixture and press down well. Stack fillets that the skin sides are on the outside. Wrap in plastic wrap. Place on a baking sheet and top with a heavy plate. Marinate overnight in the refrigerator.
For the dill cream, mix mustard, cream and egg yolk in a mixing bowl with an immersion blender on high speed.
Stir in salt, pepper and lemon juice and blend with the immersion blender. Gradually blend in the oil. Finally, stir in the milk. Season with salt, pepper and sugar. Rinse dill (setting some aside for garnish), shake dry and chop finely. Pat the trout fillets dry and arrange on a platter with the dill cream. Garnish with dill.
Serving Tip: Slice the steelheat trout fillets diagonally into slices off the skin, approximately 5 mm (approximately 1/4 inch) thick.