Pickled Trout

Just like the Scandinavian way of pickling salmon (gravlaks), other fish can also be pickled. They should be as large as possible, fat and of course fresh. Suitable fish are, for example, trout weighing one kilogram or more and large mackerel.

The following recipe can of course also be used for salmon. But if you want to cook a real Scandinavian “gravlaks”, you have to double the amount of sugar and multiply the ingredients according to the weight of the fish.

Fillet the trout, but do not skin it, and pull out the side bones very precisely. Cleanly parry the two fillets. Place one fillet, skin side down, in an appropriately sized dish or on a rimmed platter. Mix the salt with the sugar and pepper and sprinkle over the fillet. Coarsely chop the dill with the stalks and sprinkle over the top. Drizzle with the cognac.

Place the second fillet, seasoned in the same way, with the skin side up, so that the tail end comes to rest on the top of the fillet in the mold. Cover with a board and weigh down lightly.

Cover everything together with aluminum foil and marinate in the refrigerator for at least two days. During this time, turn the fillets twice to the other side.

The Norwegians swear by mustard sauce and potatoes as an accompaniment to gravlaks, and of course this also goes well with trout.

Tip. The side bones on the fresh salmon

Related Recipes:

House Pickled Salmon with Mustard SauceFor home-pickled salmon with mustard sauce, remove bones and bones from the salmon sides and cut away the... Marinated Fried Trout with Bamberger KipferlFor those who love strawberries: Cut the vegetables – i.e. carrots, leeks, celery and onions –... Trout SoupPut on the fish stock with the smoked trout skin, boil by 1/3. Remove the trout skin from the reduced stock... Pickled Salmon with Parsley-Lime Salad SauceA delicious fish recipe for any occasion! Cut the limes into slices. Mix salt and sugar. Pour half into a... Stuffed Pike – Or Lake TroutA bean recipe for every taste: sj: Fish like it hot, too – It’s been hanging in the air since... Trout with ParmesanBuy trout as fresh as possible, remove head, tail and fins, rinse and dry, rub with olive oil. Mix cornmeal... Coconut Fillets of Whitefish with Aniseed Mousse(*) if possible: in the Swiss whitefish the skin is often so thin that it can not be removed : Pre-cooking and... Salmon Fillet and Salmon SkewersFor the skewers, mix jam and mayo. Season with salt and curry. Remove the skin from the kiwi and cut into half... Whitefish with PotatoesFreshly caught under the ice, whitefish naturally taste exceptionally good. This will not be possible for... Trout “Müllerin Art” with Parsley PotatoesFor the trout “Müllerin Art” put the potatoes in water and boil. Meanwhile, wash the trout well...